|Lamb||1 Kilogram (meat with bones especially ribs)|
|Curd||100 Gram (hung - for marinade)|
|Salt||To Taste (for marinade)|
|Red chili powder||1 Tablespoon (for marinade)|
|Garam masala powder||1 Teaspoon (for marinade)|
|Mint||1 Tablespoon, powdered (for marinade)|
|Pomegranate juice||50 Milliliter (for marinade)|
|Nutmeg powder||2 Gram (for marinade)|
|Cumin powder||1 Teaspoon (for marinade)|
|Onion||100 Gram, ground to paste|
|Ginger garlic paste||10 Gram|
|Coriander sprigs||1 , chopped|
|Caraway seeds||1 Teaspoon|
|Cinnamon stick||2 Inch|
|Mutton fat||1 Cup (16 tbs), finely chopped|
marinate the lamb with marinade for 6 hrs
after 6 hrs.
in a pan add mutton fat & let it release its juices
when cracking add caraway seeds along with cardamom bayleaf & cinnamon.
as these stop crackling add the onion paste And ginger garlic paste to it.
cook for around 10 miinutes or till the onion paste turns pink
now add marinated lamb with the marinade to it & bring it to a boil
once boiled simmer it for 90 minutes on a very slow flame or till the mutton is done.
the taste of this dish is only when it is stirred time to time but not continousaly
add water if the curry is quiet thick .
serve garnished with corriender with kulcha or roomali roti