• 16 Jul - 22 Jul, 2022
  • Mag The Weekly
  • Cookery


• 500 g lamb meat

• 2 onion

• 1 cup oil

• 1 cup yogurt

• Salt to taste

• ½ teaspoon all-spice powder

• ½ teaspoon tumeric powder

• 4 whole red chillies

• ½ tablespoon vinegar

• 1 tablespoon coriander seeds

• ½ tablespoon cumin seeds

• 6-7 garlic cloves, cardamoms

• 1-piece ginger

• 9-10 almonds

• 1 teaspoon poppy seeds

• ½ teaspoon caraway seeds

• 1 tablespoon kewra


Take almonds, poppy seeds, caraway seeds, cardamom and grind them. Set aside. Take red chilies, boil them for five minutes with vinegar and water. Let it cool. In a blender, add boiled chillies, ginger, garlic, coriander seeds and cumin seeds. Blend finely with a little water. Heat oil in a pan, add sliced onions and fry until light brown. Add meat, beaten yogurt, and the blended mixture. Mix well. Now, cook on medium heat until the oil separates. Add two cups water and let it cook with a lid for an hour. When almost done, add the grinded mixture, all-spice powder and kewra in it. Mix well, cover and cook on a low heat for 20-25 minutes. Garnish with ginger and serve with naan.