Ingredients

1 lamb leg: About 3 kg, cut into 4 pieces
1.5 kg: Yoghurt (dahi, creamy)
250 gm: Ghee
½: Nutmeg
2 tsp: Ginger paste
2 no: Onions
2 tbs: Cayenne pepper
2 tbs: Poppy seeds (white)
1 tbs: Black peppercorns
1 no: Garlic clove (It’s supposed to be “gold garlic”)
1 tbs: Almonds
1 Small piece dried
 coconut
6 Cardamoms (black)
3  Cinnamon sticks
4  Bay leaves (Indian tez patta)
1 lump: Asafoetida (hing) soaked in 1/2 cup hot water
Salt to taste

Method
1. Grind together: black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg and salt.
2. Make slashes in the meat and fill with spice and onion paste.

3. Put meat into a pan with ghee, dahi, cardamoms, cinnamon, and bay leaves, then cook on medium heat.

4. Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary.

5. As meat becomes done, reduce heat. Meat should be absolutely tender when done.

Fried Lamb Ribs

Ingredients

1 kg: Lamb ribs
½ cup: Milk
1 tsp: Dry ginger powder
1 tsp: Powdered aniseeds
1 tsp: Turmeric powder
1 tsp: Powdered cinnamon
A pinch: Asafoetida powder
2 no: Cloves
250 gm: Ghee - 1tbs handi-spoonful
Salt to taste

Method
Take the entire rib section and cut into rectangular pieces across the ribs. Care should be taken that the muscle covering the ribs is not removed. Each piece of the rib should be about five inches in length and two inches in width, containing about three to four pieces of rib bone in the meat.
Take ½ litre water and ½ cup milk in a vessel. Add aniseed, ginger, turmeric, asafoetida and cinnamon powders along with cloves and salt to taste. Stir well and place rib pieces and boil on medium flame till the meat becomes tender and almost all water gets absorbed. Remove the meat pieces and set aside.
Heat ghee and deep fry the meat pieces one by one until it turns crispy on both sides. At the time of serving, place the pan in an oven for about five minutes at a medium temperature and serve the dish hot.