INGREDIENTS
200 ml oil, 6 nos. cloves, 8 nos. elaichi, 1 gm mace, 3 nos. star anise, 2 tbsp ginger-garlic paste, 1 kg lamb (shoulder meat), Salt to taste, 1 tsp dry ginger powder, 1 tsp fennel powder, 200 gm curd, 200 gm fresh tomato purée, 100 gm raw onion paste, 1 tbsp Degi mirch, 1 tbsp coriander powder
For Nehari Powder
5 nos. star anise, 10 nos. cloves, 2 tsp cumin, 15 nos. green cardamom, 1 tbsp maida, 1 tbsp besan, 1 tbsp brown onion, 1 tsp ginger (julienne), 1 tsp green chilli, chopped, 1 tsp coriander leaves, 1 tsp saffron, dissolved
METHOD
• Take a vessel and add oil in it.
• When the oil heats, add the whole spices and ginger-garlic paste to it.
• Add the lamb, salt, curd, tomato purée, raw onion paste, Degi mirch and coriander powder. Sauté well and add water. Let it simmer.
• Once cooked, add 3 tsp Nehari powder and add some more water.
• Make slurry with besan and maida, and add it to the gravy.
• Garnish with brown onion, ginger julienne, green chilli and chopped coriander leaves & saffron water.
• Serve hot.
