1 small cup kachri powder
3-4 pods cardamom
1/2 tsp black pepper
1 cinnamon stick
2 small onions, finely chopped
2 green chillies, finely chopped
18-20 red chillies
2 tsp coriander seeds, whole
1 tsp jeera or cumin seeds
1 cup mustard oil
10 cloves garlic, finely chopped.
A small piece of ginger, finely chopped
1/2 kg lamb, cut into pieces with bones
1 tsp salt or to taste
A little bit of mace
1 pod black cardamom
Dry meal the red chillies to give it a pleasant unmistakable fragrance which adds extraordinary flavor to the dish.
Add to that the coriander seeds and cumin seeds.
Once done, grind it into a decent fine powder.
Warm some mustard oil in a dish. Add to this the garlic and ginger.
Once the garlic turns somewhat chestnut include the sheep pieces.
Give it a decent blend. This is additionally a decent time to add salt.
Presently include the kachri powder. Not just does this powder soften the meat, its additionally adds a pleasant tart flavor to it.
Presently include the cleaved onions and blend all well.
Once the onions have cooked well include the entire flavors, cardamom, dark pepper, cinnamon, mace, dark cardamom. Give each of the a decent blend.
Presently include the red nippy powder and let it broil for around a moment.
Presently add enough water to cook the sheep. Spread it and let it stew for several minutes till the meat is cooked.
Once the meat is cooked, take out every one of the pieces on a platter and strain the sauce.
Straining the sauce disposes of all the entire flavors and keeps the substance and flavors in place.
Presently include the sheep pieces you had taken out to the refined sauce and set it back ablaze yet on low warmth.
Include around 1/2 glass water and some coriander takes off.
Let it stew for some time and when you achieve a decent consistency of sauce, turn off the warmth.