Ingredients:

1 kg (2.2 lb) Lamb, cut into pieces
4 cups (1 litre) Water
5 tsp (10 g) Aniseed (saunf) powder
5 Garlic (lasan) cloves, crushed
1 tsp (2 g) Ginger powder (sonth)
Salt to taste
5 cups (1 litre) Milk
6 Green cardamom (choti elaichi), split open
1 tbsp (25 g) Onion, paste, fried
1 tbsp (6 g) Black pepper (kali mirch) powder
1/2 cup (100 g) Ghee

Method:

1. Boil the lamb in water with the aniseed powder, garlic, ginger powder, and salt till it is tender. Remove the lamb and keep aside. Strain the stock in another pan and keep aside.

2. In a separate pan, boil the milk with green cardamom. Simmer till the milk is reduced to half. Add fried onion paste, black pepper powder, and ghee. Mix well.

3. Add the lamb and the stock. Stir well and bring the mixture to the boil. Continue to boil for 5 – 7 minutes and then reduce the heat to low and simmer for another 10 minutes.

4. Serve hot.

Ingredients:

Goat meat- 500 gm
Ground pepper- 1 tsp
Yogurt- 500 gm
Salt- According to taste
Vegetable oil- 3-4 tbsp
Green chilli- 2-3 (minced finely)
Turmeric powder- 1 tsp
Garlic paste- 3 tbsp
Ginger paste- 3 tbsp
Onion- 2 (medium size, minced)
Tomato- 500 gm (chopped)
Garam masala- 3 tbsp
Cumin powder- 3 tbsp
Coriander powder- 3 tbsp
Bay leaves- 4-5
Coriander leaves- 3 tbsp (minced)
Mint leaves- 3 tbsp (diced)

Method:

Wash the meat pieces properly & keep them aside.
Take a medium sized bowl & combine pepper, yogurt, salt, green chilli, turmeric powder & ½ tbsp of the garlic-ginger paste each.
Mix all the ingredients well & marinate the meat pieces with that mixture for about 30-45 minutes.
Take a large kadai or Chinese wok & heat oil on medium temperature.
Add the onions along with the leftover garlic- ginger paste.
Stir well & fry it for a few minutes.
Now add the bay leaves, cumin power, tomatoes, garam masala & coriander powder.
Stir well & fry for almost 3-4 minutes.
Now pour the marinated meat & stir well for almost 15 minutes.
Now pour enough water to boil the meat.
Stir occasionally & allow it to cook until the water has vaporised.
Remove from the heat & transfer to the serving bowl.
Use the mint & coriander leaves for garnishing.