PREPARATION

1. Heat 200 grams ghee in a heavy skillet, add 400 grams onions and fry till translucent.

2. Then, add 1 tablespoon ginger paste, 1 tablespoon garlic paste and saute for 2 - 3 minutes.

3. Now, add 2 bay leaf, 3 pods green cardamom, 2 cinnamon sticks, 1 tablespoon cumin seeds, 1 tablespoons coriander seeds, 1 teaspoon mace and mix it well.

4. Add 1 1/2 teaspoons ginger powder, 1/2 tablespoon red chili, 1 1/2 teaspoons salt and mix it again.

5. Then, add 250 grams tomato and saute for 5 - 7 minutes or until it turns soft and pulpy.

6. Now, add 1 kilogram lamb and mix it well.

7. Cook on low heat for 7 - 1 0 minutes.

8. Add 1 litre water and stir well.

9. Cover it with lid and cook for about 30 minutes on low heat.

10. Open the lid and stir well.

11. Bring it to a boil.

12. Add 300 grams yogurt, 2 tablespoons fresh cream and mix it well.

13. Cook for another 3 - 5 minutes.

14. Serve hot with naan or roti.