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1 kg
200 g
4
6
8
1
50 g
50 g
50 g
100 ml
300 g
2 g
2 g
1
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lamb,
boneless cubes
oil
cinnamon
(daalchini) sticks
green
cardamoms (choti elaichi)
cloves
(laung)
bay leaf
(tej patta)
ginger
paste
garlic
paste
green
chili paste
yoghurt,
whisked
cashew nut
paste
black
pepper
saffron
(kesar)
egg,
boiled
salt to
taste |
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Method :
Heat oil in a wok. Add the cinnamon, cardamoms,
cloves and bay leaf and saut� over medium heat for 30 seconds, until
they begin to crackle. Stir in the ginger, garlic and
green chili pastes. Cook for 10-15 minutes. Add the yoghurt and lamb cubes and
cook on a low fire for 45 minutes. When meat is tender, add the
cashew nut paste, salt, pepper and saffron. Stir briefly and remove from heat. Serve hot, garnished with a boiled
egg.
Serves 4
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