Golden Lamb Curry
Kundan means Gold and Kaliya means Meat.
2 inches – 600 gm lamb (boneless), cubed 200 gm onions (sliced) 15 gm ginger paste 15 gm garlic paste 60 gm curds, whisked 60 gm cashew nut paste 60 gm fresh cream 100 gm clarified butter 1 gm saffron strands steeped in warm milk paste of whole garam masala 2 cloves 3 green cardamom 2 black cardamom 6 black peppercorn 1 gm mace 1 inch stick cinnamon salt to taste
For powdered masalas:
1 tsp coriander powder 1/4 tsp yellow chilli powder 1/4 tsp turmeric powder
1 tsp screw pine water (kewra water)
2 tsp rose petals 2 tsp musk melon seeds, lightly toasted 2 sheets gold leaf 4 egg yolks
Wash the lamb pieces and blanch them in boiling water to remove the dirt and impurities.
Peel and slice onions, fry them till golden brown.
Heat ghee, add lamb pieces, the fried onion, ginger and garlic paste, curd and sauté for about 1012 minutes. Now add the paste of whole garam masala, add water to cover the pieces and cook till the lamb is tender.
Add the powdered masalas and sauté.
Remove the lamb pieces, strain the gravy through a muslin cloth. Add fresh cream, cashew nut paste to the gravy. Add saffron and adjust the consistency of the gravy. Add the lamb pieces into the gravy and cook for some time. Sprinkle screw pine water. Adjust the seasonings, if required. Transfer into Microwave safe bowls, place the egg yolks on top and heat it for 45 seconds.
Serve hot garnished with gold leaf, rose petals and muskmelon seeds.
Preparation time: 20 minutes Cooking time: 1 hour Serves: 4