Recipe Ingredients

1 kg of lamb-cut into pieces
5 cups water
1 1/2 tbsp ginger powder, soonth
6 green cardamoms
6 cinnamon sticks
6 cloves
6 black cardamoms
salt to taste
5 bay leaves
2 tbsp onion-grated
2 cups cooked yogurt
1 cup pure ghee
Kashmiri red chilli powder as per taste.

Recipe Procedure

Blanche the meat in boiling water for a minute. Drain the water and wash the meat in cold water.
Allow the ghee to melt in a pan, add the meat and fry, add ginger, green cardamoms, cinnamon sticks, cloves, black cardamoms, salt, bay leaves. Add red chilly powder and yoghurt. Add water and stir fry the meat until the water is completely absorbed and ghee rises to the surface.
Repeat this process adding a cup of water at a time, three more times.
Reduce the heat to low, cover and simmer until the meat is tender and very little water remains.
Ready to serve.