Chandi Qaliya

Ingredients

• 500 g tender leg of lamb

• 5 tbsp butter

• 5 whole + 1/2 tsp powdered green cardamom

• 1/2 cup yogurt, whisked

• 1/4 cup cream

• pepper powder as per taste

• salt as per taste

• silver warq for decoration

For the masala paste

2 tbsp garlic, peeled

3.5 tbsp onion, chopped

5 green chillies, deseeded, slit

10 almonds, blanched, peeled

Method

Heat butter in a pot over low flame.

Add the whole cardamoms and stir for 30 seconds.

Mix the masala paste ingredients with 1.5 tbsp water and add to the pot.

Stir and mix well for 3 to 4 minutes.

Add the lamb, yogurt, salt and 1 to 2 cups of water.

Cover the pot with a lid and simmer until tender.

Increase flame to medium and add the cream.

Bring to a boil.

Add pepper powder and cardamom powder.

Stir well.

Remove and garnish with silver warq.

Serve hot.