Instructions

1.Add Clarified butter to a pot, set to medium heat, add cardamom, cinnamon and cloves and stir until the cardamom changes colour.
2.Then add onions and stir and roast until the onions are golden brown. Add the lamb, increase heat and stir and roast for a minute.
3.Reduce heat to medium, add ginger and garlic pastes, salt and stir. Then add coriander powder and stir and roast until fat appears on the sides.
4.Now add yoghurt followed by the red chilli powder and continue to stir and roast until fat appears on the sides.
5.Add cashew paste and stir and roast until fat appears on the sides.Add half a litre of water (or lamb stock; recipe on page xx), bring to a boil, cover, reduce heat and simmer, stirring occasionally until lamb is fully cooked.
6.Remove from heat and pick out the lamb pieces from the pot into a new pan. Sprinkle the cardamom, pepper, mace, rosewater and saffron on the lamb.
7.Now strain the gravy through a fine mesh soup strainer into the new pan.Bring to a boil, adjust the seasoning and remove.Transfer to a bowl and serve.
Key Ingredients: Lamb Shoulder (Boneless, cut into 2 inch cubes), Clarified Butter (Desi Ghee), Green Cardamom, Cinnamon, Cloves, Onions (Thin Slice), Garlic Paste, Ginger Paste , Salt , Coriander Seed Powder, Yoghurt (Whisk well), Red Chilli Powder, Roasted Cashew, Green Cardamom Powder (Chotti Elaichi), Black Pepper Powder, Mace Powder (Javitri), Rose Water (Gulaabjal), Saffron