An aromatic lamb dish
laced with the flavour of crackled whole spices.
Lamb escallops
(2” × 4”) 750 gm
Bay leaf (tej
patta) 1
Black
cardamoms 2
Black pepper
powder 2.5 gm/ 1/2 tsp
Cardamom
powder 2.5 gm/ 1/2 tsp
Cinnamon 1”
stick
Cloves 6
Cooking oil
120 ml/ 1/2 cup
Coriander
leaves, chopped 5 gm/1 tsp
Garam masala 5
gm/1 tsp
Garlic cloves
45 gm/3 tbs
Ginger 25 gm/1
sq” piece
Onions, sliced
240 gm/1 cup
Poppy seeds 15
gm/1 tbs
Red chilli
powder 5 gm/1 tsp
Yogurt 240
gm/1 cup
Heat
oil in a kadhai and sauté half the onions till golden brown.
Remove. Peel and chop the ginger and the garlic. Mix with
the browned and raw onions and poppy seeds and blend to a
fine paste with 30 ml/2 tablespoons water.
Heat
the oil left in the kadhai and crackle the black cardamoms,
cinnamon, bay leaf and cloves. Add blended paste and sauté
for 3 to 4 minutes. Add yogurt and cook for 4 to 5 minutes.
Add the lamb pieces and cook for another 3-4 minutes till
the fat surfaces.
Transfer to a casserole. Add 120 ml/ 1/2 cup water. Sprinkle
red chilli powder, garam masala, cardamom powder and black
pepper powder on top. Cover and cook in a preheated oven at
275 ºF for 10 minutes.
