Mughlai preparation, very rich but mouth melting . Sweet and spicy curry at the same time is just finger licking. Made it today for the lazy sunday…..
Lamb cubed 1 1/2 kg, ginger garlic paste 2 tabsps, curd thick 1 cup, Onions boiled 3 and grinded with 7 to 8 green chillies, ghee 3 tabsps, garam masala powder 2 tsps, coriander cumin powder 1 tabsp, turmeric powder 1/2 tsp, chat masala 1/2 tsp, lemon juice of 1 whole , salt to taste, cream 200 ml, nuts like cashew, pistachios, almonds and sultanas 1 tabsp each soaked in hot cup of milk. 2 tabsp poppy seeds roasted and soaked with the nuts. Then all grinded into fine paste. Coconut cream 200 ml. sugar 3 tabsp and cardamon powder 2 tsps.
Marinate the meat in gingergarlic paste, curds, garam masala, turmeric, coriander cumin seeds powder and salt for 10 to 15 mins. In a heavy bottom pan, heat ghee and roast the marinated meat for 5 mins, add the onion chilli paste and pour 2 cups water , boil it and simmer it till it is tender. Then add the nuts paste, coconut cream, milk cream and cardamon powder, sugar and lastly squeeze a whole lemon. Let the whole mixture blend into thick, rich creamy gravy and serve hot with any flat bread.