Ingredients:

Lamb boneless cut into 1 to 1 and half inches cubes: 1/2 kg

Lamb meat on bones (shank) cut about 2" long: 1/2 kg

Ghee: 1/4 cup

Cumin seeds: 1/2 teaspoon

Chopped onions: 1cup

Garlic, peeled cloves: 4

Fresh ginger peeled: 1"

Cinnamon 3" long 1/4" wide: 2 broken in half

Black Cardamom (crack open the pods): 4

Cloves: 7

Black peppercorn: 8

Dahi (yogurt): 1 and half cup

Degi Mirch (paprika): 3 teaspoons

Ratan Jot: 2 teaspooons (you may substitute it with 4 drops of red food colour)

Ground Lal Mirch (cayenne pepper): 1 tablespoon

Salt: 1 and half teaspoon

Water: 2 cups

Method of preparation:

1. Make a paste of onions, garlic and ginger. Set aside.

2. In a heavy bottomed pan, heat ghee. Add lamb, fry till all sides are seared, and thhe meat is brown. Remove lamb annd set aside.

3. Add cumin seeds and shahi jeera, fry till brown for about 2 minutes.

4. Add onion/garlic/ginger paste from step 1. Fry till most of the moisture is gone. It will start turning greenish brown due to the chemical reactions between raw onions and raw garlic.

5. Add cinnamon, cloves, cardamom, and peppercorn. Fry about 2 minutes.

6. Add lamb from step 2.

7. Add dahi 1/4 cup. Cook till yogurt is consumed about 2 minutes. Repeat till all the yogurt is consumed.

8. Add remaining ingredients except water. Fry for about 2 minutes.

9. Add 1/4 cup water. Simmer on low heat till the water is absorbed (about 4 mins).

10. Repeat till the water is absorbed and lamb is tender.