For meat marination:
In a bowl of meat, add a tbsp of ginger garlic paste, turmeric powder, coriander powder, oil, red chilly powder, cumin powder and salt. Add oil and mix.
For garam masala:
In a pan roast dry ginger, mace, few brown cardamom, coriander, pepper, cumin, cassia and triphal.
In a mortar and pestle, grind the masala's together.
For the masala base :
Heat oil in a pan.
Add bay leaf, whole pepper corn, cumin, few cloves, cassia, fennel and few green cardamoms and stir for a while.
Add a cup of finely chopped onions, ginger garlic paste. Stir till it is brown.
Add turmeric, red chilly powder, ½ tsp of cumin powder, coriander powder, sea salt, a pinch of hing.
Stir for 5 mins.
Add water and mix well to bring the flavours together.
Add the meat which has been browned and add water to deglaze the meat.
Add a cup of curd and mix well.
Add a tsp of garam masala. Add dhania and lemon.
Put in a handi, cover the lid with dough.
Cook on low flame for 30 min
Key Ingredients: Lamb meat, Ginger, garlic, yogurt, fennel, onion, turmeric, coriander powder, red chilli, cumin seeds, sea salt, vegetable oil, cloves, cinnamon, green cardamom, garam masala