Technique
1. Clear and lower lamb leg into 11 two-inch chunks. Clear the chops.
2. Peel, wash and slice half the onions, chop the remainder.
3. Whisk yoghurt in a bowl. Warmth 150 gm of ghee in a utensil, add the sliced onions, sauté over medium warmth till golden brown, add lamb, chopped onions, cardamom, cloves, cinnamon and bay leaves, fry till the liquid has evaporated.
4. Add coriander, pink chillies, turmeric and salt, stir, add the ginger and garlic paste and fry till the fats leaves the masala. Then add yoghurt, deliver to a boil, cut back to medium warmth, fry for 10 minutes, add water (approx. 750m or 1/3 cups), deliver to a boil once more, cowl and simmer, stirring sometimes, till lamb is tender.
5. Take away the meat from the gravy and maintain apart. Warmth the remaining ghee in a separate vessel, add the 2 tsps flours and fry over low warmth, stirring always, till mild brown.
6. Add the gravy and stir (guarantee there aren’t any lumps). Move the thickened gravy by means of a soup strainer into its authentic utensil, return the meat to the strained gravy and produce to a boil. Add garam masala and the nutmeg and cardamom powder, stir. Modify the seasoning.
7. Then add vetivier, cowl and simmer for 8 to 10 minutes.
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