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INGREDIENTS:
- 500g lamb cubed on the bone pieces too
- Bone marrow
- 6 Kashmiri chillies soaked in some water for 30mins
- 1/2 cup yoghurt
- 3tbs tomato paste
- 2tsp cumin powder
- 3tsp coriander powder
- 1tsp Turmeric powder
- 1/2tsp nutmeg
- 1tbs garlic paste
- 1tbs ginger paste
- 3tbs ghee
- 1 black cardamom
- 3 green cardamoms
- 1 Cinnamon stick (1 inch long)
- 3 Cloves
- 1 Bay leaf 1
- 1tsp garam masala
- 3 Onions finely chopped
- Salt to taste
- 1/2tbs hickory liquid smoke
- Chopped coriander garnishing
- Lemon wedges to serve
- Rice/paratha/ roti to serve
- Optional-
- Charcoal 2-3 pieces to give to smoke (optional)
METHOD:
- Grind the soaked chillies to a fine paste in a blender. Add this to a bowl.
- In the bowl, now combine the lamb, yogurt, tomato paste, cumin powder, nutmeg, coriander powder, turmeric powder, ginger and garlic paste.
- Mix well and marinate the meat for an hour or overnight.
- Heat ghee in the pressure cooker.
- Add the whole spices and sauté till its fragrant.
- Add the onions and sauté till they turn light brown in colour. Add the marinated lamb, bone marrow to the onions and sauté on high heat for 3mins.
- Add salt and sufficient water to cover all the lamb.
- Cover the pressure cooker with the lid and let it cook under pressure for seven to eight whistles. Takes around 30-40mins.
- Turn off the heat.
- Leave the pressure cooker to cool and remove lid when safe to do so.
- Light a piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the curry.
- Pour some ghee over the lot coal and close the lid. Let it smoke for 5mins.
- Put the curry back on heat, add garam masala and liquid smoke and give a quick stir before removing from heat.
- Garnish with coriander and serve with lemon wedges.