INGREDIENT:
Lamb (large cubes) -750gm.
Red chilies - 11 gm.
Hot water - 120 ml.
Ginger/garlic paste -30gm.
Desiccated coconut -7.5gm.
Blanched almonds - 25 gm.
Ground coriander - 15 gm.
Ground cumin - 5 gm.
Poppy seeds - 3 gm.
Ground fennel - 2.5 gm.
Ground cardamom - 2.5 gm.
Ground mace - 1.5 gm.
Ground black pepper-2.5gm.
Saffron - 1.25 gm.
Cardamom pods - 4 nos.
Yogurt - 120 gm.
Tomatoes - 180 gm.
(peeled & chopped)
Garam-masala - 5 gm.
Fresh Coriander chopped-8gm.
Ghee (clarified butter) - 45 gm.
Salt To taste.

METHOD:
Blend ginger/garlic paste, coconut, almonds and chilies. Lightly roast ground coriander, cumin, poppy seeds and fennel over low heat and add to the mixture and blend for a few seconds. Add ground cardamom, cloves, mace and pepper. Pound saffron, dissolve in boiling water and add to the spices. Heat ghee in a pan and onions till golden brown. Add crushed cardamoms, turmeric, the blended spice mixture and fry. Stir in yogurt. Add tomatoes, salt and stir. Fry. Add lamb cubes and cook on slow fire till the meat becomes very tender. Sprinkle garam-masala and garnish with coriander leaves.
Time taken -- 2 hr.
Serves -- 6.