Ingredients :
4 tbsp Ghee
1 1/2 tsp rai
2 Garlic cloves, crushed
2 tsp elaichi , crushed
1 tbsp dhaniya (Ground )
a piece of ginger, peeled and chopped
lamb, cubed
1 Medium Onion chopped
3 Green Chilies, chopped
1 tsp Sugar
3/4 tsp haldi
palak, trimmed, washed and chopped
1.5 tsp Salt
5 tsp Black Pepper
3 tbps Yogurt

Method:
In a kadai add ghee and rai fry until the seeds begin to pop. Stir in the garlic, elaichi , dhaniya and ginger and fry for 1 min, stirring constantly.

Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chillies and sugar and fry until the onion is golden brown. Stir in haldi and palak and cook for 3 mins.

Add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 150 C Put the casserole into the oven and cook for 20- 25 mins. Remove from the oven and serve at once.