LAMB CURRY

2 lb boneless lamb, cubed
1 large red onion, sliced
2 large Tomato, chopped
1 cup plain yogurt
4 green chili peppers, chopped
1 tablespoon fresh ginger paste
2 tablespoon fresh garlic paste
1 teaspoon ground cumin seeds
2 tablespoon ground coriander seeds
2 teaspoon turmeric powder
1 cinnamon
3 nos. White Cardamom
3 nos. Black Cardamom
Bay leaf
Fennel
Special Masala powder
Salt to taste

For Garnish

Fresh coriander
Chilli
Ginger

Sauté Sliced red onion in oil till it turns golden brown add cinnamon sticks, white / black cardamom, Bay leaf, Cumin, coriander seeds and add Green chilli peppers, fresh ginger, Garlic paste Then add the tomatoes. Add the lamb cook it on low heat, put Fennel, Special masala powder, turmeric powder, yogurt. add a salt. Cook for approx. 30 min. now lamb is done! Garnish it with fresh corianders. Red onion, strips ginger, Split chilli.

GAJAR KO HALUWA

6 medium carrots (scrapped & grated))
5 cups whole milk
2 cups sugar
12 Tablespoon Pure ghee or butter
1 cinnamon sticks
½ cardamom powder,
4 tablespoon chopped Almonds
4 tablespoon chopped Pistachio (unsalted)

Heat ghee / butter in a deep heavy saucepan, Put the grated carrots, 2 cup milk and mix well. Fry the carrots for about 10 minutes on low heat till they are cooked. again put rest milk, sugar, Cinnamon Sticks, cardamom power (you may use whole cardamom if you don’t have powder) and keep on low heat uncovered for about 5 minutes, stirring periodically. Now add chopped Almonds, chopped Pistachio, Keep on low heat for about 3-4 minutes. Now the haluwa is done! Garnish with Chopped Pistachio, Mint leaves / Almond.