Lamb Boneless
G 500
Onion G 250
Ginger Paste
G 25
Garlic Paste
G 25
Degi Mirch
2 tbsp
Corainder powder
1 tbsp
Green Cardomom
G 15
Black Cardomom
G 10
Zeera G 10
Bay leaf PCS 2-3
Curd G 100
Oil ml 100
PROCEDURE
1.
Slice onion finely.
2. In separate pot take
oil, add green cardomon, bay leaf, black cardamom and cumin
3. Add sliced onion
sauté for while. Add lamb, pot roast the ingredients nicely till the onion are
dissolved into gravy. LAMB SHOULD BE ROASTED
4. Add ginger garlic
paste. Add Degi Mirch, coriander powder and salt.
5. Add water into pot so
that lamb is cooked nicely AND COOK LAMB WITH DUM COOKING (STEAM) OR IN
PRESSURE COOKER
6.
Once lamb is cooked add curd to the gravy and
mix it nicely