1 kg hind leg of lamb-cut into cubes
10 cups water
1 cup desi ghee
10 green cardamoms
Salt to taste
1/2 cup garlic water
4 cinnamon sticks
1/2 cup almonds-blanched, peeled, made into a fine paste with 1/2 cup milk
1/2 cup cream
Boil the water, add the meat and blanch for 1-2 minutes. Drain the water and wash the meat in cold water and keep aside.
In a pan, add the meat, ghee, green cardamoms, salt, garlic water, cloves and cinnamon sticks.
Mix well and bring the mixture to the boil, stirring continuously.
Fry until the meat changes color to a very light brown.
Add enough water so that when the meat is tender, very little water remains.
When the meat is soft, remove the pan from the heat and cool. Add the almond paste.
Pour in the cream and mix well.
Return the pan to very low heat and simmer the mixture, stirring all the time. Heat through.