Ingredients:
1 kg mutton/ lamb - cut into pieces
2 cups onions - sliced thin and
browned in 1 cup ghee
1 cup ghee
6 green cardamoms
1 black cardamom
7-8 cloves
1 tsp grated nutmeg
1 tsp black cardamom powder
1 tbsp chili powder
1 inch stick cinnamon
7-8 black peppercorns
1 1/2 tsp Ginger paste
1 1/2 tsp Garlic paste
Salt to taste
1/2 cup whisked yogurt
1/4 cup cashewnut paste
1 tsp garam masala powder
1/2 cup fresh cream
Method:
Cut the lamb into one inch cubes.
Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black
cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add
onions and sauté until lightly browned. Add ginger paste, garlic paste and
sauté for one-minute stirring continuously to avoid the paste from sticking to
the bottom of the pan. Add lamb pieces and sauté on a high heat for three
to four minutes stirring continuously. Add coriander powder, red chilli powder
and salt. Sauté for another two to three minutes. Add yogurt and one cup
of water. Bring the mixture to a boil. Reduce heat, cover and cook till the
lamb pieces are tender. Add cashewnut paste and garam masala powder. Cook
for five more minutes on medium heat. Add cream and mix. Simmer for ten
minutes. Serve hot.