Ingredients Jump to Instructions ↓

  1. 2 lbs. lamb chunks

  2. 6 Tablespoons onions, chopped

  3. 2 Tablespoons almond paste

  4. saffron a pinch

  5. 1 teaspoon cardamom powder

  6. salt to taste

  7. 2 tablespoons fresh cream

  8. silver leaf (vark)

  9. 2 teaspoons garlic paste

  10. 2 teaspoons ginger paste

  11. 1/4 Cup white butter

  12. 2 green chillies, chopped

  13. 1/4 Cup yogurt

Instructions Jump to Ingredients ↑

  1. Tenderize the lamb chunks. While tenderizing, boil a pan of water. Boil the lamb for a few minutes.

  2. Wash, drain and pat the lamb pieces dry.

  3. Mix the blanched lamb pieces, together with chopped onions, ginger and garlic pastes, yogurt, butter, chillies, salt and half the cardamom powder in a pan and simmer. Ensure that the meat sears evenly. Cook till lamb is tender.

  4. Add almond paste and cook till the gravy thickens.

  5. Finish off by adding the rest of the cardamom powder and cream.

  6. Plating: Transfer to a serving dish, place silver leaf on top and sprinkle with saffron crushed in a teaspoonful of water.

  7. Time Preparation: 30 minutes Cooking: 1 1/2 hours


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