Lamb, rib pieces 500 gm

Ginger (adrak) paste 2 tsp / 12 gm

Garlic (lasan) paste 2 tsp / 12 gm

Ghee 2 tbsp / 30 gm

White butter 2½ tbsp / 50 gm

Onion, medium, sliced 1

Cinnamon (dalchini), 1” sticks 2

Bay leaves (tej patta) 2

Green cardamom (choti elaichi) powder 1 tsp

Almond (badam) paste 1 tbsp / 15 gm

Salt to taste

Cream 2 tbsp / 40 ml

Wholemilk fudge (khoa) 1 tbsp / 15 gm

White pepper (safed mirch) powder ½ tsp / 1 gm

Saffron (kesar), dissolved in

1 tbsp water a few strands

• Marinate the lamb with ginger and garlic pastes for at least 30 minutes. Heat the ghee in a pan; add the white butter, onion, cinnamon sticks, bay leaves, and green cardamom powder. Sauté till the onion turns brown.

• Add the lamb, mix well, and cook on high heat for 5 minutes or till the lamb is browned. Add the yoghurt and almond paste; cook for 40-45 minutes on a low flame or till the lamb is tender. Add the remaining ingredients and mix thoroughly. Serve hot.

• Time:
  Preparation time: 30 min.
  Cooking time: 1 hr.

• Serves: 4