Chop the lamp into about 12 pieces.
Step 1: Heat two tablespoons of oil in a deep pan, fry all
the ingredients of set 1 except meat and tomatoes. Fry on
medium-high until onions are light brown and then add
tomatoes and meat. Fry for another 5 minutes and next add 3
cups of warm water. Cook on medium heat until meat is soft
and about one cup of liquid is remaining. Remove meat
pieces from the liquid and keep aside. Gently mash the
liquid remaining in the pan, sieve through a wire strainer.
Retain the gravy and discard the pulp.
Step 2: In another wide pan, heat remaining oil and add
meat pieces(from step 1), cream, saffron and salt. Fry
gently stirring frequently until oil slowly starts coming
onto the surface. Now add gravy from step 1, and cook on
low heat for 15 minutes.
Serve hot.
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