Serves 3-4
INGREDIENTS
1 baby lamb leg
20 gms caramelised onion
250 gms yoghurt
25 gms garlic paste
15 gms ginger paste
10 gms red chilli paste
1/2 bunch coriander
1/4 bunch mint
2 gms turmeric powder
25 ml ghee
4-6 cardamom
2” cinnamon stick
2-3 cloves
1 gm saffron
25 ml cream
Salt and pepper, to taste
Juice of 1 lemon
2-3 green chillies
3 litres lamb stock
METHOD
1. Heat ghee and fry cardamoms, cloves and cinnamon. Add caramelised onions and stir well.
2. Add green chillies, ginger, garlic and turmeric and fry together until garlic loses its raw smell.
3. Add yoghurt mixed with red chilli paste. Sauté well. When ghee floats to the surface, add lamb leg and sauté on high flame until well browned.
4. Pour a little lamb stock so it does not stick to the pan. Cook on a medium to slow fire.
5. Add salt and herbs and the remaining stock after ghee surfaces again and allow lamb to cook.
6. When meat is almost cooked, add saffron and cream.
7. Simmer until the sauce just napes the lamb leg or for about 5-10 minutes until the meat is done.
8. Drizzle lemon juice and serve with naan or soft kulchas.
