DANIELL'S LAMB CURRY

Ingredients

Mutton (curry cut) 500 gm

Mutton Boti 500 gm

Onion 200 gm

Tomato 100 gm

Garam Masala 30 gm

Dhania Powder 20 gm

Jeera Powder 30 gm

Kashmiri Red Chilli Powder 50 gm

Ginger 30 gm

Garlic 30 gm

Desi Ghee 100 ml

Dhania Green 50 ml

Khada Masala 20 gm

Salt to taste

PREPRATION

Take ghee in a pan. Put khada masala, let it crackle. Add sliced onion. Cook till it turns golden brown in colour. Add mutton boti and mutton curry cut. Cook till it releases oil. Now, add ginger-garlic paste and all the spices. Cook on slow fire. Add some water. Check seasoning and serve hot.

(Courtesy: Chef Ved Prakash, Daniell's Tavern, The Imperial, New Delhi)