A Pinch- Asafoetida
1.5 Kg Shoulder of Lamb,Boned or Unboned,Cut Roughly into 5 cm Cubes
1 Inch- Cinnamon
10 Nos- Cardamom
10 Nos- Cloves
1 ¾ Tsp- Salt ( To Taste )
900 ml Plus 1 Tbsp Water
4 Tsp- Fennel Seeds
1 ½ Tsp- Powdered Ginger
450 ml- Curd
1 Tsp- Garam Masala Powder
2. Heat Oil in a Heavy Bottom Wide Pan and add Asafoetida to it. Next add Meat, Cinnamon, Cardamom, Cloves and Salt and and stir and cook uncovered until the Meat browns a little.
3. Add 1 Tbsp Water,Powdered Fennel and Ginger and stir well.
4. Add 900 ml Water and cover partially and simmer on medium heat for 30 minutes.
5. Cover completely and then simmer well till the meat becomes tender.
6. Beat Curd in a Bowl until Creamy.
7. Add Curd to the cooked Meat very slowly and keep on stirring all the time to see that no lumps are formed and a Creamy Curd Sauce is obtained.
8. Mix well and then add Garam Masala Powder to it.
9. Check the Seasoning and adjust accordingly.
10. Serve Hot with Plain Rice.