| Ingredient | Quantity | Notes |
|---|---|---|
| Dry red chilies | 3 pcs | Halved |
| Garlic | 5 cloves | |
| Ginger | 2 inch | Sliced |
| Boneless lamb shoulder | 800 g | Cut into 4cm cubes |
| Yoghurt | 2 tbsp | |
| Tomato paste | 2 tbsp | |
| Kashmiri chili powder | To taste | |
| Ground turmeric | ||
| Garam masala | 1 tsp | |
| Yellow onion | 180 g | Quartered |
| Coriander | 3 sprigs | Cut into thirds, plus extra for garnish |
| Ghee | 30 g | |
| Black mustard seeds | 1 tsp | |
| Carom seeds | 1 tsp | |
| Cardamom pods | 5 pcs | |
| Cloves | 5 pcs | |
| Whole black peppercorn | 5 pcs | |
| Cinnamon stick | 1 pc | |
| Coriander powder | 2 tbsp | |
| Bay leaves | 2 pcs | |
| Salt | To taste |
