½ kg sheep/meat washed
1 tbsp oil ideally mustard oil
1 glass onions, finely cut
1 tsp ginger garlic glue
salt-to taste
1 tsp red bean stew powder
½ tsp turmeric powder
1 tbsp yogurt
½ tsp onion seeds or nigella seeds(kalonji in hindi)
½ tsp fenugreek seeds(methi seeds in hindi)
½ tsp fennel seeds(saunf in hindi)
2-3 opening green chillies
1 tbsp finely hacked coriander clears out
1 tsp lemon extricated juice.
Directions
Right off the bat, in a weight cooker, include the oil ideally mustard oil or any eatable oil.
Include the finely cut onions, saute till straightforward.
Include the ginger garlic glue into it and saute well to dispose of crude smell.
Include the sheep and panfry well or dish it well until an adjustment in shading shows up.
Include salt, red stew powder, turmeric powder and blend it well.
Cook for couple of minutes.
Include yogurt and mix well and again cook for some time.
Include little water if necessary and weight cook until the sheep gets delicate.
To the cooked lamb, include opening green chillies, include the blend of onion seeds, fenugreek seeds, fennel seeds and cook for some time.
In conclusion decorate it with hacked coriander leaves and lemon juice.
Serve the hot zesty sauce with roti or naan.
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