Lamb Rezala

Fixings

1 kg kareli botis

1 kg seene ka parcha

300 gm white onions

20 gm ginger

20 gm garlic

12 green cardamoms

5 gm white pepper powder

20 gm dried up coconut

50 gm cashew nuts

250 gm curd

150 gm khoya

150 gm cream

250 gm ghee
2 drops kewda jal

2 drops mitha ittr

2 silver clears out

Salt to taste

Technique

Wash and clean sheep pieces.

Whiten in a skillet of bubbling water, evacuate the rubbish, empty and keep aside.

Remove the juice of ginger and garlic and keep aside. At that point crush independently onions, cashew nuts and coconut to a fine glue.

In a substantial bottomed skillet put the sheep, spill enough water to cover, include salt, green cardamoms and bring to bubble, then stew.

At the point when the meat is half cooked, include the ground onions and the ginger-garlic juice.

Cook until dry. At that point include ghee and the beaten curd, broil till the meat is dry.

Include the nut glue and coconut and broil for 2 to 3 minutes, taking mind that the masala does not tan.

At that point include white pepper and 1/2 mugs of water, or enough to cook the meat for a thick sauce.

Stew for some time. Expel from flame include kewra jal, mitha ittr and squashed khoya.

Mix well. At last include the cream. Serve hot embellished with silver leaf. Roomali roti is a decent backup for this dish.