Cook Lamb With Salt In A Pressure Cooker. Soak Channa Dal For 1 Hour And Cook It In A Pressure Cooker.
Dal Should Cook Lightly So That It Is Not Get Mashed.
Heat Ghee In A Pan , Fry Onion Till Golden Brown. Remove 2 Tbsp Of Fried Onion For Garnishing.
To The Rest Fried Onion Add Cumin And Crackle It. Make A Paste With Ginger, Garlic, Fennel, Bay Leaf, Jathipathri, Cardamom, Cloves And Cinnamon.
Add This Paste To Curry And Sauté Well Till Oil Floats On Top.
Add Chilly, Turmeric, Pepper And Coriander Powder And Sauté Well.
Add Tomato And Fry Well. When Ghee Floats On Top Add Cooked Channa Dal, Cooked Lamb To It. Cover And Cook For 3 Minutes.
Finally Add Mint Leaves And Lemon Juice. Remove Pan From Fire .
Garnish With Fried Onion And Mint.
