1 kg lamb pasanda
4″ piece of raw papaya – ground with the skin
2 tsp garlic paste
2 tsp ginger paste
1 tbsp vinegar
6 tbsp thick yoghurt
1 tsp roasted ground cumin seeds
2 tbsp cracked peppercorns
2 tsp ground yellow mustard seeds
4 tbsp oil
100 ml cream
100 gm madrasi onions – peeled and halved
3 split green chillies
1 tbsp chopped corianderAmchur potatoes
1 kg boiled potatoes
1 tbsp butter
2 tsp amchur
1 tsp kashmiri mirch
1 tsp dried mint
1 tsp salt
2 tsp lemon juice
1 tbsp chopped coriander
Coat the lamb with the papaya and leave for 30 minutes.
Remove the papaya.
Mix the yoghurt with ginger paste, garlic paste, cumin and vinegar.
Marinate the meat in the mixture for 3-4 hours.
Coat the marinated meat on 1 side with peppercorns and mustard seeds.
Fry in hot oil on both sides until tender. Remove from the pan.
Add the remaining marinade to the pan with cream.
Allow it to heat through and pour over the meta with the onions, chillies and chopped coriander.
For the potatoes, heat the butter.
Add the potatoes and the spices and lemon juice.
Stir to coat and serve with the lamb.