Number of serving: 4
1 kilo
lamb meat, cut in pieces (leg of lamb)
2½ litre water
½ cup desi ghee (clarified butter) - I used 3 tbsp
80 mls
onion puree (2 large onions would yield the approx amount)
1 tsp
garlic paste (I used 2 tsp)
8 green cardamoms
¼ tsp saffron strands
1 cup cooked yogurt (recipe give below)
½ tsp turmeric
1½ tsp coriander powder
¼ tsp black pepper powder
3 tbsp chopped cilantro (hara dhaniya)
Whisk 2 cups yogurt until very smooth.
Add ½ cup water and whisk again to blend it well.
Pour this mixture into a round thick bottom pan and put it on high heat.
Stir constantly till the mixture comes to a boil.
Then reduce the heat to low, stirring occasionally, until the mixture is reduced to half its original quantity.
4 cups all purpose flour (maida)
1 tsp salt
4 tsp caster sugar
1 tsp baking soda
4 tbsp yogurt (at room temperature)
4 tbsp oil or melted ghee
1 cup lukewarm milk
2 generous tbsp almonds, finely chopped
2 generous tbsp pistachio, finely chopped
2 heaped tbsp desiccated coconut
3 tsp caster sugar
2 tsp fennel seeds (I added these since fennel is liberally used in the Kashmiri cuisine)
(You can grind the almonds and pistachio in a coffee grinder so that they do not pop out of the rolled dough)