Ingredients
- 1 ½ lb (700 g) lamb bone in
- 5 (750 g) large onions sliced
- 12 cloves garlic minced or chopped
- 2 teaspoon whole coriander seeds
- 2 teaspoon cumin seeds
- 0.5 teaspoon cloves
- 1 medium sized stick cinnamon
- 5 dried red chillis
- 1 teaspoon black peppercorns
- ¼ cup (60 ml) oil or ghee
- 1 teaspoon salt or to taste
- 0.5 teaspoon turmeric
- 2 black cardamoms
- 3 green cardamoms
Instructions
- Add all the ingredients to a pot with 0.5 cups water, Put the lid on, turn the heat to low and allow everything to simmer away for 1.5hrs, stirring once or twice in between.
- Take off the lid, turn the heat to high and saute ('bhun') off all the excess water till you are happy with the consistency of the onion gravy. All the onions should have broken down and become part of a thick sauce, almost like a masala
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