Ingredients

1. ½ kg or 1lb leg or shoulder portion of lamb or goat meat
2. 1 ½ tsp. red chili powder/mertschwangan
3. 1 tsp. shonth/ginger powder
4. ½ tsp. badiyan/fennel powder
5. 3 crushed cloves/roung/loung
6. 1 tsp. zeera/ white cumin powder
7. 1 stick crushed dalchini/ cinnamon
8. Pinch of yeng/heeng/ asafetida
9. 2 tbsp. yogurt/zamutdud
10. 2 big crushed elaichi/cardamom
11. 3 small elaichi/ cardamom
12. ½ tsp. black zeera
13. 3 tbsp. of vegetable cooking oil
14. Salt to taste

Instructions

1. Wash meat and drain water in colander..
2. Heat oil in pressure cooker or cooking pan.
3. Add heeng, dalchin, little white zeera, 2-crushed small elaichi, 2-crushed big elaichi, crushed clove, to oil and sauté at medium heat.
4. Add meat and shallow-fry.
5. Fry until liquid released from meat is absorbed and meat is brown.
6. Add red chili powder and yogurt.
7. Fry again till no white color of yogurt is visible.
8. Add shonth, badiyan, and salt.
9. Add ½ cup of water.
10. Pressure cook for 5 minutes or cook in a pan at medium flame till meat is tender.
11. Turn off stove and open pressure when pressure has dropped.
12. If excess liquid is visible, boil till desired consistency is reached.
13. Grind white zeera and green small elaichi.
14. Sprinkle on meat with black zeera and cover. This will give exotic aroma to meat.

Notes