This one is personally close to my heart as I only like it in my mom's kitchen, and I can say that she has mastered this recipe over the years. Whenever, wherever there is a gathering, my mom is the one who cooks this particular recipe. Like all the other Kashmiri household recipes that I mentioned earlier, this one has more or less the same cooking procedure. The only difference lies in the ratio, ingredients, and timing.
The recipe I have listed below serves 4-5 people with a 3-4 min preparation time and a cooking time of 50-60 minutes.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.
Lamb (chest cut and tail cut) – 1 kg
Mustard oil – 4 tbsps
Zeera/Cumin – ½ tsp
Heeng/Asafoetida – ¼ tsp
Laung/Cloves – 3
Tej Patta/Bay leaf – 2
Elaichi/Green cardamom – 4 (crushed)
Badi Elaichi/Black cardamom – 2 (crushed)
Haldi/Turmeric – ¼ tbsp
Saunth/dry ginger powder – ½ tbsp
Saunf powder/fennel powder – 5-6 tbsps
Salt – as per taste (1½ tbsp)
Milk – 125ml
Crush the green and black cardamom and keep it aside.
Heat the oil in a pressure cooker over medium heat and bring it to its smoke point. Once the oil is hot, add asafoetida, cumin, cloves, bay leaves, cardamoms, and black cardamom.
Add the lamb to the pressure cooker and mix it with ingredients added earlier.
Once the whole spices have released their aroma and flavor, add turmeric, dry ginger powder, fennel powder, salt, and mix well.
To prevent the spices from getting burnt, add around 250 ml of water.
Seal the pressure cooker with the lid and wait for 4-5 whistles depending upon the quality of meat available near you.
After 5 whistles, if the meat is still tough, go for another 3 whistles.
Once the meat is tender, immediately add milk and keep mixing and stirring it with a ladle to stop it from curdling.
Wait till the broth starts to boil again, and then simmer it.
Serve with a hot plate of Basmati rice.