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In a bowl mix the chili powder in 3 cups of water and keep aside
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Heat the oil, preferably in a dutch oven or a heavy bottomed pan
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Slightly crush the green cardamom and cloves and add them in the oil
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Add the pieces of lamb, Stir it all together
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Add in the cinnamon stick and the black cardamoms
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Cook on medium heat, stirring once a while until the lamb starts to turn reddish brown. (about 20 – 30 minutes)
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Add in the rest of the spices except garam masala & mix to combine. Add in the salt too.
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Now turn the heat to medium high and Add in ¼ C of the red chili water mix into the meat. Stir to combine and keep stirring and let the water evaporate before adding more chili water.
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Ensure the meat and spices do not dry up, but enough water has to evaporate and the meat has to release some oil before you add more chili water.
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Keep repeating this process until all of the water is used.
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After you have added the last batch of water,and it has evaporated, the meat should be fork tender.
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--If it is fork tender Add in ¼ C of water and garam masala and let it cook uncovered till the oils separate and the gravy looks like a thick sauce.
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--If it is not fork tender yet( sometimes the age of lamb/goat is a factor) add a cup of hot water, cover it and cook on low heat for about 5-10 minutes or until the meat is tender and the thick sauce like consistency is achieved.
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Serve with naan, freshly made rotis or plain rice ; a salad of onion, cucumber and lemon juice and a salted chaas to top it off.