Ingredients

• 2 lbs. lamb
• 2 tbsp. ghee
• 3 medium onions
• 5 green cardamoms
• 5 cloves
• 2 sticks 1” each cinnamon
• 2 bay leaves
• 2 tsp. coriander powder
• 1 tsp. red chilli powder
• ½ tsp. turmeric
• Salt
• 3 tbsp. ginger paste
• 3 tbsp. garlic paste
• 1 cup yoghurt
• ½ tsp. mace and green cardamom powder

1. Clean lamb into chunks, wash.
2. Peel, wash onions, slice 1 onion and chop the rest.
3. Whisk the yoghurt in a bowl.
4. Heat the ghee in a handi, add the sliced onions, sauté over medium heat until golden brown, add lamb, chopped onions, cardamom, cloves, cinnamon and bay leaves, sauté until the liquid has evaporated.
5. Add coriander, red chillies, turmeric and salt.  Stir, add the ginger garlic pastes and stir till the fat leaves the masala.
6. Then add yoghurt, bring to a boil, reduce to medium heat, cook for 10 minutes, add water approx. 3 cups.  (Add less water if using a pressure cooker, maybe one cup, am not too sure as I don’t use a pressure cooker).
7. Bring to a boil again, cover and simmer, stirring occasionally, until lamb is tender.  Add garam masala and mace cardamom powder, stir.
8. Adjust the seasoning.
9. Remove to a bowl and serve with rice or any bread of your choice.