1 cinnamon stick
2 star anise
1tsp fennel seeds
1 bay leaf
1 bowl shallots
10-15 dried chilies broken
Hand full curry leaves
2 tbsp whole cashew nuts
1 tbsp ginger & garlic paste
1 tsp turmeric powder
Salt to taste
250 gm lamb sliced
2 -3 tomatoes
Chopped coriander leaves
Oil for cooking
Heat up oil, fry “A”, then adds “B”.
Once “B” turn into light brown, add
in “C”, stir until raw smell goes off.
Add “D” & keep on stir on & off in
low fire until meat is cooked & tender.
Garnish with chopped coriander leaves.
This recipe is suitable for any type
of meat dish ( chicken, mutton, beef etc)
Shallots, garlic & dried chilies add
according to your taste.