~Recipe no. 1- Credit: Umm Yasin ~

Ingredients

Meat:

• 1kg lamb
• 1/2 an onion (finely sliced)
• 2 medium pieces of cinnamon sticks
• 4 cloves
• 3 green cardamom pods (elachi)
• 6 peppercorns
• 1 tsp cumin seeds
• 1/2 a small bay leaf
• 2 tbsps oil
• 1 tsp arad (turmeric powder)
• 1 1/4 tsp salt
• 1 tbsp ginger garlic paste
• 1/2 tsp garam masala powder

Wagaar:

• 3 medium onions (finely sliced)
• 1 cup oil
• 1 1/2 tbsp ginger garlic paste
• A handful of fresh methi bhaji (fenugreek leaves- finely chopped)
• Green chilli paste to taste
• 1 tbsp dhana powder (coriander powder)
• 1 tbsp jeeru powder (cumin powder)
• 3 tsps red chilli powder
• 2 vine tomatoes (chopped)
• 200ml tin tomato (grounded)
• Less than a handful of mint leaves (finely chopped)
• 1 tsp desiccated coconut
• 3 almonds
• Fresh coriander (finely chopped)

Method

1. Recite Bismillah.
2. Cook onions for the meat in oil with cinnamon, cardamom pods, peppercorns, bay leaf, cumin seeds & cloves until they begin to turn golden.
3. Then add meat , ginger garlic paste, salt, garam masalah powder & turmeric. Cook till the meat is half cooked.
4. Prepare the wagaar by cooking onions in oil till they begin to turn golden.
5. Lower the heat, add ginger garlic paste & braise.
6. Then add methi bhaji & cook for few seconds.
7. Add the coriander powder, cumin powder, red chilli powder & cook for a few mins.
8. Add mint, fresh tomato & tinned tomato.
9. Grind the almonds & coconut till very fine. Add to the wagaar.
10. Cook until the oil separates.
11. Add meat & simmer on low heat till tender.
12. Add water if needed & salt to taste.
13. Add desired amount of chopped coriander.
14. Serve with hot hot naan.
15. Remember us in your duas & enjoy!

~Recipe no. 2- Credit: Haloodie Foodie ~

(Check out his instagram for more recipes)

Ingredients

• 1kg Lamb
• 3 medium onions (finely sliced)
• 1 cup oil
• 1 tsp jeeru / cumin seeds
• 4 small pieces of cinnamon sticks / taj
• 2 medium sized pieces of bay leaves
• 3 green cardamoms
• 4 cloves / lawing
• 4 pepper pods/ mari
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric / arad / haldi powder
• 1 1/2 tsp salt or to taste
• 2 tsps ground black pepper
• 1 tbsp coriander / dhana powder
• 1 tbsp cumin / jeera powder
• 2 tsps chilli powder
• 1 tsp tandoori powder
• 2 small -medium tomatoes (chopped)
• 1/2 tin tomato (grounded)
• 2 tbsps tomato puree
• 100g natural yogurt
• few strands of saffron (optional)
• few bullet chillies to garnish
• chopped coriander to garnish.

Method:

1. Recite Bismillah
2. In a pot, heat oil.
3. Add cumin seeds, bay leaves, cinnamon sticks, pepper pods & cloves.Cook for few seconds
4. Then add onions. Fry until the deep caramelisation stage, stirring every few minutes.
5. Add ginger garlic paste, turmeric, salt & black pepper. Mix well
6. Then add meat & cook with the lid closed till tender.
7. If needed add some boiling water to ensure the meat cooks.
8. Then add coriander powder, cumin powder, chilli powder, tandoori powder, tomatoes, tin tomato, tomato puree, yogurt & saffron. Mix well.
9. Cook on low heat till the tomatoes have dissolved & meat is tender (falling off the bone). Season with salt.
10. Garnish with bullet chillies & chopped coriander.