Lamb(1 ½ bones cubes)	750 gms.
	Spinach (chop) 			650 gms.
	Fresh Fenugreek 		150 gms.
	Clarified Butter 		150 gms.
	Green Cardamom			5nos.
	Cloves				4 nos.
	Black Cardamom			3 nos.
	Cinnamon 			2 sticks
	Bay Leaf			2 nos
	Onions				300 gms.
	Garlic 				12 flakes
	Ginger 				15 gms.
	Grenn Chillies			4 nos.
	Red Chili Pdr.			3 gms.
	Turmeric Pdr.			3 gms.
	Salt				as required
	Tomatoes			150 gms.
	Cumin Pdr.			4 ½ gms.
	Fenugreek Pdr. 			a pinch

• Heat ghee in a wok, add green cardamom, cloves, black cadamom,cinnamon and bay leaf and stir over medium heat until the green cardamon begins to change color.
• Add onions and garlic saute until onions are light goldens, add ginger and green chillies,
• stir for a few seconds, add meat, increase to high heat and sear for 2-3 minutes..
• Reduce to medium heat, add red chillies, turmeric and salt, and stir for a few seconds.
• Reduce to low heat, cover and simmer, until the met releases all juices.
• Uncover and stir-fry until the moisture evaporates.
• Add tomatoes and stir /fry until fat leaves the sides and the meat is cooked.
• Now add spinach and fresh fenugreek, and fenugreek nappe the meat.
• Sprinkle cumin and kasoori methi, stir, remove and adjust the seasoning.
  

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