KUNDAN KALYIAN Recipe  

Boneless lamb preparation cooked in Awadhi spices.

Ingredients: 1 kg lamb (boneless) ; 1/2 kg onions (sliced); 30 gm ginger paste; 30 gm garlic paste; 100 gm curd (whisked); 100 gm cream (fresh); 200 gm ghee, 2 gm saffron; 100 gm cashew paste; salt to taste

Whole Garam Masala: 4 cloves; 5 green cardamom; 2 black cardamom; 10 peppercorn; 2 gm mace; 1 stick cinnamon

Masala: 15 gm coriander powder; 15 gm turmeric powder; 15 gm red chili powder

Garnish: 1 gold leaf; 5 gm green coriander (chopped)

Preparation: Wash the lamb pieces and blanche them in boiling water to remove the dirt. Peel and slice onions and fry 1/4 till golden brown. Peel ginger, garlic, and make a paste. Wash and chop coriander. Dissolve saffron in warm milk. Make a paste of clove, green cardamom, black cardamom, peppercorn, mace and cinnamon.

Method: Heat ghee in handi, add lamb pieces, brown onion, ginger / garlic paste, curd and sauté (bhunno) for about 10 minutes. Now add the paste of whole garam masala, sliced onions, water to cover the pieces and cook till the lamb is tender. Now add masala and bhunno. Remove the pieces, strain the gravy through a muslin cloth. Add cream, cashew paste to the gravy. Then add saffron and adjust the consistency of the gravy. Reintroduce the lamb pieces into the gravy and cook for sometime. Check and adjust the seasoning.

Presentation: Remove to a portion bowl and garnish with gold leaf and chopped coriander and serve hot with assorted Awadhi breads or simple home made chapati.

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