Lamb - ½ kg
Ginger garlic paste - 2 tablespoons
Oil - ½ cup
Special masala - 1 tablespoon
Dried fenugreek leaves - ½ teaspoon
Yogurt - 250g
Ginger - 1 inch piece
Salt to taste
Green chile - 5
Small green chili - 5 thin chop
All the degch mirch - 125g
Whole red chilies - 125g
Mace - 1 teaspoon
Long pepper - 1 tablespoon
Cumin seeds - 100g
Star anise - 3 to 4
Nails - 5 to 6
Green cardamoms - 8 to 10
Cilantro dry - 4 tablespoons
Fry all spices, light the pan and grind well. Keep it in an airtight container or container. It can be used in any curry.
Boil the lamb until it is ready. Now take a wok and put the oil, heat and add the lamb, fry over high heat until the lamb turns brown. Then add the chopped green chilies and the garlic and ginger paste and cool well for 2 to 3 minutes. Now add slightly mixed yogurt, salt and special masala, and cool over high heat for about 2 to 3 minutes. Then add whole green chilies and fenugreek leaves and cook until oil separates. Garnish with ginger flakes and serve with naans.
