1 kg lamb meat

1 cup curd

2 tsp coriander powder

3 tsp chilli powder

1 tsp dry ginger powder

1 tsp garam masala powder

a pinch of asafoetida

salt to taste

ghee for frying

Place meat in a container with water and salt and

Pressure cook for 25 minutes.Remove and keep

aside.

Heat ghee in a skillet and add asafoetida.Add meat

pieces and well beaten curds and cook till well

browned.

Add all the remaining ingredients andfry till well done

and ghee floats on top.Garnish with coriander leaves.