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1/2 kg
2 tablespoons
2 X 2 cm sticks
2
2
1 tablespoon
1 teaspoon
1/2 teaspoon
1 1/2 teaspoons
1 1/2 teaspoons
1 teaspoon
1 tablespoon
Garnish
1 tablespoon
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Boneless lamb
Oil
Cinnamon
Green cardamoms
Black cardamoms
Tamarind, soaked in 1/2 cup
warm water
Kashmiri chili powder
Turmeric powder
Powdered aniseed
Ginger powder
Salt
Small pieces Kashmiri ver
Chopped coriander leaves
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Method :
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Wash meat, pat dry and cut
into 3 cm cubes.
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Heat oil in a pressure
cooker, add whole spices and fry for a minute till fragrant.
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Add meat and fry till
brown, stirring occasionally.
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Extract tamarind pulp, add
with spice powders and salt, and fry till oil bubbles on the
surface.
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Pour in 1 1/2 cups water
and cook under pressure for 15 minutes.
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Allow cooker to cool
before opening it.
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Sprinkle in ver, and cook
for a minute further.
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Garnish with coriander
leaves and serve with rice or naan.
Note : Kashmiri ver consists
of various Kashmiri spices, which are ground and made into small
thin disc-like cakes. It is available in specialty spice shops.
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