Ingredients:
Lamb leg – 1, about 3 kg
Black peppercorns – 1 tbsp
Cayenne pepper powder – 2 tbsp
Poppy seeds – 2 tbsp
Garlic – 1 clove
Ginger paste – 2 tsp
Onions – 2
Almonds – 1 tbsp
Dried coconut – 1, small
Nut meg – 1/2
Salt as per taste
Ghee – 250 gms
Curd – 1 1/2 kg
Black cardamoms – 6
Cinnamon sticks – 3
Bay leaves – 4
Asafoetida – 1 tsp
Fennel seeds – 2 tbsp
Potatoes – 500 gms, small sized
Method:
1. Grind to a fine paste the peppercorns, cayenne pepper powder, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg and salt. Make gashes in the meat and fill with the ground paste.
2. Put meat into a pan with ghee, curd, cardamoms, cinnamon and bay leaves and cook on medium heat. Turn meat occasionally and sprinkle with asafoetida, adding water or curd if necessary. As the meat becomes tender, reduce heat.
3. Simmer and cook covered, till meat becomes absolutely soft and juicy.
