-
Blend cumin seeds, ginger, garlic paste, cardamom seeds,
almonds, sesame seeds, cloves, cayenne pepper, sugar and 2 tbsp curd to a
puree, adding more curd if the mixture id dry. Pour mixture in a bowl and set
aside.
-
Melt the butter / oil in a large kadhai / wok or pan. Add onions
and fry till golden brown. stir in the masala paste and fry for five minutes
stirring constantly. Add a spoonful of water at a time if the mixture becomes
too dry.
-
Add the lamb chops and fry for 10 minutes on medium heat,
turning chops frequently.
-
Beat the remaining curd and saffron together, pour it into the
lamb and mix well. Bring to boil then reduce the heat to very low, simmer for
11/2 hours.
-
Preheat oven to 150 degree C (300 degree F).
-
Transfer the chops into a baking dish and put into oven to cook
at least for 25 minutes.
-
Remove from the oven, garnish with chopped coriander. Serve hot
with naan or roti.
