- 1 tsp. ground mace
- 10 dried red chiles, soaked in water for 10 minutes
- 10 green chiles, slit at one end
- 8 cloves
- 8 cardamon pods
- 2 lbs. boneless lamb, cut into chunks
- 1/2 tsp. ground nutmeg
- 3" fresh ginger, peeled and chopped
- 8 garlic cloves, chopped
- 1 tbsp. vegetable oil
- 3 tbsp. ghee
- 1/2 cups plain yoghurt, lightly beaten
- 1 1/2 tsp. salt
- 4 bay leaves
- 1/2 tsp. sugar
- 1 tsp. rose water
Category : Meat|
Rating : 5
Contributor : panache
Make a paste from the ground ginger and garlic by putting them in a blender with 4 tbsp. of water.
Mix the ginger-garlic paste with the yoghurt, bay leaves, cardamon, cloves, mace and nutmeg. Add the lamb and coat well.
Cover and let marinade unrefrigerated for 3-4 hours.
Remove the lamb from the marinade and set marinade aside.
Heat the oil and ghee together over high heat.
Add the lamb, salt and sugar and stir fry until the lamb is browned.
Add the marinade and cook until the meat is tender, about 1 hour.
Add the chiles and cook for 5 to 10 more minutes.
Add the rose water, stir and serve.
Cardamon in moderation can be great, but too much of it can make a dish too bitter (as in this case) use as many as you think you would like.