Ingredients

• Lamb cubes- 1 kg
• Saffron
• Oil-1 cup
• Butter-50 g
• Onions-2 (sliced)
• Coriander leaves
• Curd-6 cups
• Dry masala (all to be powdered finely):
• Cloves-10
• Cinnamon-3"
• Red chillies-3
• Green Cardamom-10
• Poppy Seeds- 4.5 tsp
• Mace- a few
• Nutmeg-1
• Wet masala (all to be made into a fine paste):
• Ginger-1/2 inch
• Soaked Apricots-10
• Coconut-1/2
• Almonds-12
• Pista-12
• Jeera powder-1/2 tsp
• Turmeric powder-1/2 tsp
• pepper powder-1/2 tsp
• salt

How to Make Shajahani Kurma

• Take curd in a muslin cloth and hang it in fridge for 3 hours. Mix together the wet masala, lamb and hung curd and marinate it in room temperature for 2 hours.
• Soak saffron in water and crush it.
• Heat a pan. Add oil and butter. Then add sliced onion and fry.
• Add the marinated meat and dry masala. Cover the pan and cook for 1 hour.
• Remove from the fire and add saffron. Decorate with chopped coriander leaves.