Ashana Sinha
Take 5 tbsp oil, 7 black peppercorns, 3 black cardamom, 5 green cardamom, 4 cloves, 1 cinnamon 1 piece of mace,1 onion, 750g mutton, 6 garlic cloves, 2cm ginger,2 tsp coriander,2 tsp cumin, ½ tsp red chilli powder, 2 tsp fennel seeds, 1½ tsp garam masala,salt, to taste, 2 tomatoes,3 tbsp plain yoghurt, and a handful chopped fresh coriander.
Heat the oil in a large pan and add black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes.
Add the chopped onion and fry for 8-10 minutes, until golden-brown.
Add the lamb pieces and fry for 3-4 minutes, until everything is properly cooked.
In the next step, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.
Add in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato and yoghurt, cover the pan with a lid.
Add enough boiling water to almost cover the lamb, bring the mixture to the boil, until it gets cooked properly.
Garnish it with some fresh coriander leaves and serve hot!