Serves 18

Ingredients
1 Tbs. black peppercorns salt to taste
2 Tbs. cayenne pepper 1 lamb, leg (about 3 kg.), cut into 4 pieces
2 Tbs. poppy seeds, white 250 gms ghee
1 garlic clove (it's supposed to be "gold garlic") 1.5 kg. dahi (yoghurt, creamy)
2 tsp. ginger paste 6 cardamoms, black
2 onions 3 cinnamon sticks
1 Tbs. almonds 4 bay leaves (Indian tez patta)
1 small piece dried coconut 1 lump hing, soaked in 1/2 C. hot water
1/2 nutmeg

Method

  1. Grind together : black pepper, cayenne, poppy seeds, garlic, ginger, onions,almonds, coconut, nutmeg, and salt. Make slashes in the meat and fill with spice/onion paste.
  2. Put meat into a pan with ghee, dahi, cardamoms, cinnamon, and bay leaves,then cook on medium heat.
  3. Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary.As meat becomes done, reduce heat. Meat should be absolutely tender when done.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 399 Carotene ( μg ) 118.4
Protein (g) 39.1 Vitamin C (mg) 1.14
Carbohydrate (g) 4.48 Mg (mg) 12.47
Fat (g) 25.0 Na (mg) 26.8
Fibre (g) 0.51 K (mg) 111.9
Minerals (g) 2.8 Mn (mg) 0.3
Calcium (mg) 184.01 Zn (mg) 0.22
Phosphorus (mg) 417.63 Cr (mg) 0.01
Iron (mg) 0.75

Modification

Choose to use lean meat like lean goat meat, beef muscle, chicken etc. Reduce the amount of ghee used. Partially substitute ghee with oil.
Ingredients
1 Tbs. black peppercorns salt to taste
2 Tbs. cayenne pepper 1 lamb, leg (about 3 kg.), cut into 4 pieces
2 Tbs. poppy seeds, white 100 gms ghee
1 garlic clove (it's supposed to be "gold garlic") 1.5 kg. dahi (yoghurt, creamy)
2 tsp. ginger paste 6 cardamoms, black
2 onions 3 cinnamon sticks
1 Tbs. almonds 4 bay leaves (Indian tez patta)
1 small piece dried coconut 1 lump hing, soaked in 1/2 C. hot water
1/2 nutmeg
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 324
Protein (g) 39.08
Carbohydrate (g) 4.48
Fat (g) 16.64
Fibre (g) 0.51
Minerals (g) 2.8