Lamb, cut into ½ inch cubes   1 kg
Lean lamb mince    500g
Desi ghee  ¼ cup
Clove  8             
Green cardamom   8
Cinnamon (2 inches)               2
Bay leaf   2
Onion, finely chopped             ¾ cup
Ginger, finely chopped           ¾ tbs
Garlic, finely chopped             1 ½ tbs   
Coriander powder   1 tbs
Red chilli powder    1 ½ tsp
Garam masala        1 ¼ tsp
Whole wheat flour 300 gm
Saffron    ¼ tsp
Lemon juice            1 tbs
Salt  to taste



1. Heat ghee in a heavy pan, add cloves, cardamom, cinnamon and bay leaves and sauté on low heat until they crackle.
2. Add onion, increase heat to medium, sauté until light golden; add ginger and garlic, and sauté until golden.
3. Stir in mince and sauté for 2-3 mins; add ¾ cup water, bring to boil, cover and cook until lamb is almost cooked.
4. Sprinkle coriander powder, salt and red chilli powder. Stir and cook on low heat 2-3 mins. Add garam masala, stir. Take off heat and leave to cool.
5. Grind the cooked lamb lightly on the stone grinder or in a blender to form a paste.
6. Transfer to a bowl, sieve in flour, add dissolved saffron, lemon juice and knead to a semi-soft dough.
7. Divide into 8-10 equal portions, roll out and cook on the griddle/tawa.
8. Apply desi ghee and serve hot.


Chef’s Tips

• Lamb mince must be fat free.
• Lamb mince should not be cooked too dry. Some moisture should be retained.
• To form the paste, do not grind more than once on a grinding stone and 4 - 5 times in a blender with very short intervals.
• If the cooked lamb mince does not have moisture, add a little water or lamb stock to form the dough.
• Griddle / Tawa should be moderately hot.