Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 kilogram shoulder of kid/lamb -- deboned and cut 4 cm cubes 75 grams desi ghee -- (clarified butter)

  3. 15 grams coriander seeds -- coarsely powdered

  4. 7 grams coriander leaves -- chopped


  6. 2 1/2 cups curd -- whisked (625 ml)

  7. 500 gram onions -- sliced

  8. 60 grams ginger -- julienne

  9. 45 grams garlic -- chopped fine

  10. 10 green cardamom

  11. 5 cloves

  12. 4 cm cinnamon

  13. 12 black peppercorns

  14. 2 teaspoons Kashmiri deghi mirch powder

  15. salt to taste

Instructions Jump to Ingredients ↑

  1. MIX all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this marinade and keep aside for two hours. Heat ghee in a pan, add coriander seeds and stir over medium heat until they begin to pop. Add the meat, along with the marinade, increase the heat and stir-fry until the liquid comes to a boil. Lower the heat, cover and simmer, stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium heat, and stir-fry until specks of fat appear on the surface, the meat is cooked and the gravy is of ketchup consistency. Remove and adjust the seasoningTo serve: Remove to a serving dish, garnish with coriander leaves and serve with bread of your choice.


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