- First, marinate the lamb pieces with salt, Kashmiri, chilli powder, ginger paste, curd and keep for 30 minutes. By this process, the meat will squeeze all the spices themselves and will become a bit juicy.
- Heat an aluminium handi on a medium flame. Add ghee and garlic and stir for 1 minute. Include the lamb pieces and cook for nearly about 6-7 minutes on high flame. Then keep it aside.
- Add the onions, ginger paste, bay leaves, garam masala, and fry until caramelised.
- Add the chilli powder, turmeric powder, coriander powder, cumin powder, salt, tomato paste and cook for about 12 minutes.
- After 12 minutes, add the marinated lamb pieces and water.
- Cover and cook nicely until the meat gets fully cooked.
- Stir it well until the gravy gets dry. You can add more water if more than one-fourth of water is left. Do check for salt.
- Add the garam masala powder, lemon juice, cream, coriander leaves for garnish.
- Please bring it to a boil and serve hot with naan or tandoori roti.
