"1.2 kg : lamb, shoulder, chilled
200 g : butter, clarified (desi ghee)
250 ml : yoghurt, plain
100 g : onions, fried, crisp brown
8 g : chillies, green, fresh
1 g : saffron, thread
0 no. : The First Marinade
30 g : corainder, leaves, fresh (taaza dhania)
30 g : mint, leaves, fresh (taaza pudhina)
30 g : paste, ginger, strained
20 g : paste, garlic, strained
30 g : paste, raw papaya, papaya should be fresh and small
15 g : coriander, seeds, powder
6 g : chillies, red ,powder
4.5 g : cumin, seeds (zeera)
4.5 g : all spice powder (kebab cheenil)
3 g : turmeric, powder
6 no : cardamom, green, powder (chotti elaichi)
6 no : cloves (lavang)
3 no : cardamom, black, powder (motti elaichi)
3 no : cinnamon (daalcheeni), 1 inch
2 g : salt
0 no. : The Second Marinade
45 g : nut, cashew nuts
30 g : poppy, seeds, white (khus-khusi)
15 g : chironji
0 no. : The Garnish
2 spg : spring onions, fresh
1 no : tomatoes, fresh
24 no : nut, cashew nuts
2.5 g : mint, leaves, fresh (taaza pudhina)
3 g : peppercorn, black, freshly ground
"

"The Kid/Lamb
Spread ghee in a Clean, trim and using a de-boning knife de-bone the lamb and cut into 1-1/2 pieces. Wash with cold running water, strain and pat dry.

The Yoghurt
Whisk the yoghurt in a bowl and place aside.

The Fried Onion
Crush into a coarse “powder” with the fingers and place with the yoghurt.

The Green Chilli
Crush saffron threads with a pestle or the back of a spoon, reserve in 30ml of lukewarm water for 20 minutes and then make into a paste. Mix with the yoghurt mixture and place aside.

The First Marinade
Clean the mint and coriander, wash and finely blend in a blender with water until a smooth paste. Remove from the blender and past through a fine mesh soup strainer. Place the mixture in a whisking bowl, add in the yoghurt mixture and mix well. Rub the lamb meat with the marinate mixture and reserve for 2 hours.

The Second Marination
Heat a tawa and roast cashew nut, poppy seeds and chironji, individually, until each emits its unique aroma and is lightly coloured. Place in a blender, add just enough of water, pulse into a moist but coarse paste. Pour this marinate mixture on the meat and rub to coat the meat evenly (the second marinade must be homogenous with the first marination) and reserve for 30 minutes.

The Garnish
Remove the spring onion whiskers, peel the outer layer, cut spring onion bulbs (whites) into roundels and separate the rings. Remove eyes from tomatoes , wash with running water, quarter and remove seed. Using a sharp knife, cut the tomato into julienne. cut greens into julienne. Clean, wash and finely chopped them mint.

Cooking
Spread ghee in a lagan/flat pan, place the marinated lamb , including the marinate , in the meddle, pour on the whisked yoghurt mixture, the all spice, green chillies and saffron. Cover with a lid and cook on dum over very low heat for 45 minutes or until cooked. Drain the excess fat and adjust the seasoning.

Serve
Remove to flat dish, garnish with sliced spring onions, julienne tomatoes, cashew nuts and chopped mint. Serve with Roomali Roti, Phulka, Chappati, Tandoori Roti or Khameeri Roti.
"