I cook lamb in different styles, but I created and perfected this dish after a lot of trials. Now my family loves this lamb curry so much that we have stopped eating lamb in restaurants. I make this dish using only 1 tsp of any oil. It is also very easy to make since almost all the ingredients are always available in the kitchen.
Mutton/Lamb - 1/2 kg or 500 gms
Red chilli powder - 1 tsp
Turmeric / Haldi - 1 tsp
Rock salt / black salt - 1 tsp
salt - 1 tsp
lemon juice - of 1/2 lemon
For gravy or masala:Onions sliced - 2
Dry red chillies - 4
cloves / laung - 5
cinamon stick - 1 inch
Aniseed / saunf - 1tsp
black cardamom / badi ilaichi - 2
poppy seeds / khus khus - 1 pinch (optional)
oil - 1tsp
Coriander leaves - chopped
Butter (optional as required)
Marinate lamb pieces with all the ingredients listed under "for marination".
And keep in refrigerator for 2 hrs. (do not keep in freezer)
Shallow fry with 1 tsp oil all of the ingredients listed under "for gravy or masala".
Fry the ingredients only till the onions are soft and light golden.
Once its cooled a bit, grind it with 1/2 cup water to form smooth paste.
Now transfer the lamb to a heavy bottomed cooking vessel or cooker and pour the masala over it. Mix well and allow to cook.
If cooker is used (which is better since lamb cooks well in cooker), then after 1st whistle simmer for 25 mins.
If normal vessel is used for cooking, then allow to simmer for atleast 45 mins with the vessel covered.
Occassionally keep checking and mixing the contents.
Check the salt and then only add, cause marination had salt and rock salt too.
The lamb curry is ready, garnish with chopped coriander leaves and butter.