For the marination:
Mix the lamb meat with salt, ginger-garlic paste, crushed cardamom, bay leaf, crushed cloves and yogurt and keep aside in a cool place for 3 hours.
For the main preparation:
Heat oil in the pan. Add asafoetida, coriander powder, red chilli flakes, green chilies and the cut ginger and mix well.
Add the onions and saute till they turn translucent.
Then add the gram flour, marinated meat, turmeric powder, coriander powder, yogurt and salt and keep stirring.
Cover and cook on a slow flame for an hour.
Garnish with coriander leaves and serve hot with rice.
Key Ingredients: lamb meat, salt, ginger, garlic, turmeric, gram flour, onion, kashmiri mirch, black cardamom, bay leaf, cinnamon, cloves, yogurt, mustard oil, asafoetida, coriander powder, chilli, green chillies, gram flour onion, coriander leaves