Lamb (boneless) 1.5 kg
Washed moong dal 150 gms
Dal chana 50 gms
Broken wheat 100 gms
Ghee 500 ml
Cloves 10
Bay leaves 4
Saffron 1 gm
Green chilli paste 30 gms
Turmeric powder 10 gms
Mace 5 gms
Green cardamom 10 gms
Garlic paste 50 gms
Ginger grated 50 gms
Onion fried 150 gms
Lamb stock 3-4 litre
Salt to taste


Wash and soak all the lentils and broken wheat together for 2 hours. Take a heavy bottom handi and add ghee to temper it with whole spices – cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions. Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency. Check for the seasoning and serve with the choice of breads.

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