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Ingredients (Measurement Conversion Calculator) Garlic paste - 5 gm
Ginger paste - 10 gm
Cumin seeds - 5 gm
Saffron - few twigs
Salt - to tast
Plain yoghurt - 150 gm
Green chilli - 5 gm, paste
Oil - 100 gm
Garam Masala - 5 gm
Onion - 150 gm, chopped
Lamb - 6 big pieces
Yellow Lentils - 5 gm, paste
Rose essence - 3 drops
Khuskhus (poppy seeds) - 50 gm, paste
Directions
Wash the lamb pieces and pat dry with kitchen towels. Flatten using a heavy object (e.g. a clean hammer). Mix green chilli paste, ginger paste, garlic paste and yellow lentils paste in a container. Add garam masalla and salt to it. Marinate the lamb pieces in this mixture and leave aside for 45 minutes. Heat oil in a pan and fry 25 gm chopped onion until brown. Keep aside and let it cool down. Shallow fry the lamb pieces (not the other ingredients) in the remaining oil. Leave aside. Heat oil in a pressure cooker. Fry the remaining onion and khuskhus for 5 minutes. Add the lamb pieces and all other ingredients. Fry for some more minutes until the lamb pieces get covered by the spices. Add saffron and rose essence and let the lamb cook at low heat. Keep the cooker covered. No water has to be added. The water released from lamb and yoghurt will be enough for the cooking. Remove from heat when the lamb is tender. Fry the cumin seeds in a separate pan without any oil. Stir constantly to prevent burning of the spices. Fry them until dark brown. Grind the fried cumin seeds. Garnish with fried cumin powder and chopped coriander leaves. Serve piping hot.
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Non-vegetarian dish, served as main course
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