1.2kg leg of mutton
125gm or 2/3 cup ghee
250gm or 1 ½ cups onions
4 tsp (25gm) or ginger paste
4 tsp (25gm) or garlic paste
4 black cardamom
2 bay leaves
2 sticks cinnamon (1-inch)
1 tsp black peppercorns
1 tsp red chilli powder
½ tsp turmeric
4 tsp coriander powder
250gm or 1 cup tomatoes
2 tbsp ginger
4 tsp cumin seeds
20gm or 1/3 cup coriander
1. Clean lamb, debone and cut into 1-inch pieces. Peel, wash and chop onions. Wash and chop tomatoes. Scrape, wash and cut ginger into thin roundels. Clean, wash, chop coriander.
2. Pound pepper with a pestle. Put cumin a blender and make a fine powder.
3. Heat ghee in a pot, add lamb, onions and salt, fry over low heat until both are light brown. Add the ginger and garlic pastes, fry for 8-10 minutes, and cardamom, cloves, bay leaves, cinnamon and pepper, stir for 30 seconds.
4. Then add water (approx. 750ml or 3 cups), cover and simmer, stirring occasionally, until lamb is tender. Remove the lamb from the gravy and keep aside. Add red chilies and turmeric to the gravy, stir, add coriander powder and stir. Increase to medium heat, add tomatoes and fry until mashed, add water (approx. 60ml or ¼ cup) and simmer.
5. Meanwhile, skewer a ginger roundel between 2 lamb pieces on 2-inch wooden sticks, place the skewers in the gravy and simmer for 5 minutes, turning the skewers at regular intervals.
6. Add cumin powder and stir for a minute. Adjust the seasoning.
7. Arrange the skewers on a flat dish, pour on the gravy, garnish with coriander and serve with bread/roti.
Recipe courtesy: 'Prashad' authored by J. Inder Singh Kalra
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