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  • 2 lbs pre-cooked lamb pieces
  • 5 tablespoons ghee or vegetable oil
  • 1 teaspoon fresh cracked pepper
  • 1 whole Kashmiri dried pepper
  • 10 green cardamom pods left whole*
  • 4 whole cloves
  • 1/2 teaspoon ground mace
  • 1 onion finely chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon red chili powder
  • 2 teaspoons ground fennel seeds
  • 1 1/2 teaspoons garam masala
  • 2 to matoes blended to a pulp in a food processor
  • 3 tablespoons plain yogurt
  • Kosher salt


  • Heat ghee in a large pan over a medium heat. Add the pepper, cardamom, cloves, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
  • Add the onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown.
  • With a slotted spoon, transfer the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are slightly browned.
  • Add the garlic and ginger pastes and stir to combine. Reduce heat and cook for another few minutes.
  • Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
  • Add about 1/4 cup of strained broth from the pre-cooked lamb dish and simmer until the volume of liquid has reduced and the sauce has thickened.
  • Add enough of the strained broth from the pre-cooked lamb (I used it all) to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the gravy has thickened.


Add cilantro to garnish, if you like it!
Adapted from Cooking Channel