- Lamb - 750 Grams
- Ghee or butter - 2 Art. spoons
- Medium bulb - 1 piece (chopped)
- Boiled chickpeas - 1 cup
- Yogurt - 1 Liter
- Cornstarch - 2 Art. spoons
- Cardamom - 1/4 Teaspoons
- Water - 1/2 cup
- Salt, white pepper - - To taste
In the pressure cooker, melt the butter, then add chopped onion and meat, season with cardamom, salt and white pepper. Cook until the meat begins to change color and the juice is not evaporated. Next, add water so that the meat is hidden. Cover and cook for 30 minutes. Strain the yogurt through a sieve into a pan with wide edges and then add 1 tsp. salt. If you skip this step, the yogurt will curd when cooking. Dissolve the cornstarch in water, mix well and add to yogurt. Turn the stove on a slow fire and bring the yogurt to a boil, stirring constantly when the yogurt lightly thickens aside. Once the meat is cooked, transfer it to another deep frying pan and add 3 cups of broth. Now, add yoghurt to the meat and mix well with a wooden spoon. Add chickpeas. Cook over low heat for 30 minutes. Let all tastes be mixed. Done. Serve with boiled rice. Bon Appetit.
Servings: 5-6