Lamb Stew

Add the maida to the lamb and marinate for 10 minutes. Heat 1 tbsp. oil and saute the lamb till light brown. Add 3 cups water and pressure cook for 20 minutes on low flame after the first whistle.

Heat remaining oil and temper with cinnamon, cardamoms, bay leaves and cloves. Then saute the onion, ginger and garlic till translucent.

Add all the powdered spices followed by the yoghurt. Fry till the moisture evaporates. Add this mix to the boiled lamb along with the potatoes.

Pressure cook further for 1-2 whistles. Ladle this soup in individual bowls and serve hot with a dash of lime and a garnish of coriander leaves.