What you need: Serves 4
2 lb lamb cut into 3 inch pieces
1/4 cup ghee/ clarified butter
1/4 cup vegetable oil
Juice of a lemon
For the masala paste:
1 Tbsp coriander / dhanya seeds
10 - 15 dry red long byadagi or kashmiri chillies
2 tsp garlic paste
1 tsp ginger paste
1 cup red onions chopped
1 Tbsp thick tamarind paste
1/2 tsp garam masala powder
1/4 tsp turmeric powder
Salt to taste
Marinate the lamb with lemon juice and salt. Set aside for 30 minutes.
Roast all the masala paste ingredients in 2 tsp of oil (except tamarind, add this when you grind the masala) on medium heat until the chillies are deep red and crunchy. Turn off the heat and let them cool. Grind all ingredients along with tamarind to a thick paste.
In a cooker pan heat 2 tsp oil to a shimmer. Fry the marinated lamb until they turn brown. Pour the thick ground masala and roast it till the masala cooks and oil separates from the lamb to the sides of the pan. Add salt to taste. Cover the cooker and place the weight on it. Let it pressure cook for 22 whistles. Turn off and let cool. Add ghee, mix all of it well and cover. Simmer it untouched on low heat for 3 to 5 minutes. Serve hot with naan, chapati or steamy rice. Enjoy!