INGREDIENTS

• 300 gm Boneless lamb
• 4 tbsp Refined oil
• 2 Black cardamoms
• 3 Green cardamom
• 3 CLoves
• 2 jaivitri
• 1 ” Cinnamon
• 1 Bay leaf
• 2 tbsp Ginger garlic paste
• 1 Large onion chopped
• 1 tsp Degi Red chili powder
• 1 tsp White pepper powder
• 1/2 cup Tomato puree
• 1 tsp Chopped green chilies
• 1 Bell pepper green sliced
• 1.5 tsp Salt
• 2 tbsp Butter
• 1/2 cup Cream

INSTRUCTIONS

1. Wash and pat dry mea and cut in 2” cubes, Set aside
2. In a wok heat oil add whole spices and bay leaf ,Stir over moderate heat for 2 minutes
3. Stir in ginger garlic paste Sauté for 2 minutes Add onions and fry till golden brown. Mix in meat cubes , spices and fenugreek leaves, Cook for few minutes stirring well to coat the meat.
4. Add tomato puree , green chili and cook stirring and cook till oil floats on the surface Pour 3 cups of water and mix well
5. Cover the wok with a pan cover and cook for 20 to 30 mins till meat is tender and semi dry Add bell pepper sauté till 3-4 mins over high heat
6. Add butter and stir till it melts, Stir in cream mix well and remove from heat
7. Serve hot