- Lamb – 500 gms
- Medium Cauliflower – 1, cut into florets
- Baby Potatoes – 6 – 7
- Onion – 1, chopped, 1, paste
- Garlic paste – 1 heaped tsp
- Ginger Paste – 2 tsp
- Green Chilli paste – as per choice
- Kashmiri chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Curd – 2 tbsp
- Salt, turmeric
- Sugar – 1 tsp
- Ghee – 1 tbsp, bay leaf – 1, whole cumin seed – 1/2 tsp
- Oil – as required
Marinate the lamb with salt, turmeric and half of curd for minimum 30 minutes, more,the better.
Fry the cauliflower florets and potatoes with salt and turmeric and keep aside.
Add some more oil in to the pan and add chopped onions. When it is brown, add the onion paste and fry well. Now add the marinated lamb, garlic paste, half of the ginger paste, green chilli paste and fry well.
Add the remaining curd, coriander powder, kashmiri chilli powder, salt and sugar and stir. When the water dries up, add 2 cups of hot water and pressure cook till lamb is tender. Add the fried potatoes for the last two whistles.
Clean the pan and heat it again. Add 1 tbsp of ghee and sprinkle whole cumin seeds and bayleaves to it. When you get the aroma, add the tender lamb and potato along with the gravy. Add the cauliflower too. Let it boil for 5 minutes. Adjust the seasoning.
Remove from heat when cauliflower is tender. Don’t overcook the vegetables. Garnish with chopped coriander leaves and serve with rice.
Linking this recipe with Kitchen Dreaming Weekend Social