Ingredients:
Lamb – 250 to 300 gms, boneless, cleaned and cut into 2 inch cubes
Oil – 4 tblsp
Black Cardamoms – 2
Green Cardamoms – 3
Cloves – 3
Mace – 2 blades
Cinnamon – 1 inch stick
Bay Leaf – 1
Ginger Garlic Paste – 1 1/2 tblsp
Onion – 1, chopped
Red Chilli Powder – 1 1/2 tsp
White Pepper Powder – 1 1/2 tsp
Kasuri Methi (Dried Fenugreek Leaves) – 3/4 tsp
Tomato Puree – 1/2 cup
Green Chillies – 3/4 tsp, chopped
Green Capsicum – 1, sliced
Salt as per taste
Butter – 1 tblsp
Cream – 1/2 cup

Method:
1. Heat oil in a heavy pan.
2. Add whole spices and bay leaf.
3. Stir over moderate heat for 2 to 3 minutes.
4. Add ginger-garlic paste and saute for 2 to 3 minutes.
5. Add onion and fry, stirring continously, till golden brown.
6. Add the lamb cubes, masala powders and fenugreek leaves.
7. Cook for a few minutes stirring well to coat meat.
8. Add tomato puree and green chillies.
9. Cook till the oil floats to the surface.
10. Pour in 3 cups of water and mix well.
11. Cover pan and cook for 20 to 30 minutes, stirring occasionally, till meat is tender and semi-dry.
12. Mix in capsicum and salt.
13. Saute for 2 to 3 minutes over high heat.
14. Add butter and stir till it melts.
15. Pour in cream and stir.
16. Remove from heat.
17. Garnish with green chillies.
18. Serve hot.

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