•Mutton,cut into 1½ inch pieces 800 grams
•Oil 4 tablespoons
•Asafoetida 1 1/4 teaspoons
•Cinnamon 2 one-inch sticks
•Ratanjot 4-6 inch piece
•Black peppercorns 5-6
•Black cardamoms 4
•Kashmiri red chilli powder 1 tablespoon
•Fennel seed (saunf) powder 2 teaspoons
•Dry ginger powder (soonth) 1 tablespoon
•Coriander powder 1 tablespoon
•Salt to taste
•Yogurt,whisked 1 cup
In a vessel, intermingle sheep with curd and a little salt and keep aside. Warm oil in a skillet and put entire garam masala. Whenever they begin to crackle, put hacked onions and rotisserie till they turn golden tan. Include ginger-garlic glue and brown again for around two minutes.
Include every last trace of the masala powder and brown till the oil comes up. Notwithstanding include lamb with the marinade glue and pan fry on an elevated blaze for 2 minutes. Include water and small salt and cook with the top shut till the meat comes to be delicate and the sauce is medium thick in consistency. Include cream and mix well and cook for around 5 more minutes. Decorate with cleaved coriander and serve with rice, pulao or roti.