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  • 500 gm  lamb boneless pieces
  • 1 cup curd
  • 1 cup oil
  • 1 tsp crushed garlic
  • 1 tsp grated ginger
  • 2 tsp chili powder
  • ½ tsp turmeric powder
  • 1 tbsp coriander leaves
  • Salt to taste

To make masala powder:

  • 1-inch cinnamon stick
  • 4 cardamom (elaichi)
  • ½ tsp cumin seeds (jeera) roasted
  • 1 tsp dry coconut
  • 1 tsp poppy seeds
  • 2 tsp chana dal

OR use

  • Garam masala powder, 1 tsp dry coconut powder and 2 tsp powdered chana dal combined together



Marinate lamb with all the above ingredients except oil. Heat oil in a pan. Slice 3 to 4 onions into rings and fry till brown. Drain and remove the onions. In the same oil, add the marinated meat and stir for a few minutes. Add ½ cup of water and cook till the meat is tender. Fry till oil separates, then add masala powder. Fry for a few minutes, then add previously fried onions. Add ¼ teaspoon saffron and cook for a further 5 minutes. Serve with rice.