• 1.2 kilos assorted cuts of lamb
  • 1/2 kilo onions
  • 50 grams garlic
  • 5 cloves
  • Salt to taste
  • 125 grams ghee (clarified butter)
  • 600 ml yogurt
  • 70 grams ginger
  • 10 chhoti (small) elaichi (cardamom)
  • 2 sticks cinnamon
  • 10 grams Kashmiri deghi mirch (chili powder that has more color than heat)
  • 15 grams dhania (coriander seeds)


  1. Clean and cut into 1.5 inch chunks; clean the chops.
  2. Whisk yogurt in a large bowl.
  3. Peel, wash, and slice onions. Scrape, wash and finely chop ginger. Peel and chop garlic.
  4. Mix all the ingredients, except coriander seeds and ghee, with yogurt and leave the lamb chunks in the marinade for 1 hour 45 minutes.


  1. Heat ghee in a haandi (large cooking utensil).
  2. Add coriander seeds and saute over medium heat until they begin to crackle.
  3. Add the lamb, with the marinade then bring to a boil stirring constantly.
  4. Cover and simmer, stirring at regular intervals, until the meat is tender.
  5. Uncover, increase to medium heat and bhunno (saute) until the fat leaves the masala. Adjust the seasoning.


Transfer to a serving dish and serve with tandoori rotis.