Ingredients:
1Kg Lamb, washed, cut into 2 inch pieces
2 tsp (4 g) Ginger powder (Sonth)
4 tsp (8 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
3 Black cardamom (badi elaichi), crushed
4 - 5 Cloves (laung)
2 - 3 Bay leaves (tej patta)
Salt to taste
2 cups (400 g) 14 oz Yoghurt (dahi), whisked
4 tsp (20 g) Ghee
4 Green cardamom (choti elaichi), crushed
2 cups (500 ml) 16 fl oz Water
Method:
1. Cook the lamb in a handi with water. Add ginger powder, aniseed powder, garam masala, asafoetida, black cardamom, 2 cloves, bay leaves, and salt. Cook for 15 minutes, or till it is almost done.
2. Add yoghurt; keep stirring till it comes to the boil. Lower heat and simmer till the gravy thickens and the lamb becomes tender. Remove from heat.
3. Heat the ghee in a small pan; add the remaining cloves and green cardamom. Saute for a few seconds and then add to the cooked lamb. Serve, accompanied with steaming hot rice.
