Achaari Murgh ( Rajasthani Recipe)

Ingredients:
1 kilo leg of the lamb
1/2 tsp turmeric powder
Salt to taste
Clean and wash the meat, cut into small pieces. Apply salt and turmeric powder to the pieces, add water just enough to cook the meat. Pressure Cook for 15 minutes. ( As I have told you ealier bring the cooker to a whistle and then simmer for 15 minutes)
4 tsp mustard oil
1/2 cup ghee
3/4 cup onions chopped fine
10 garlic flakes chopped fine
8 whole red chillies.
1 tsp mustard
5 cloves
1 pinch asafoetida
1 tsp red chilli powder
1 tsp cumin seeds
1 tsp Kalonji
1 small piece jaggery or 1 tsp powdered jaggery
5 tsps ginger chopped
2 tbsp lemon juice
1 cup curds ( beaten)

Method:
Heat mustard oil in a thick bottommed pan or a handi if you have. Once the oil comes to smoking point, simmer and add the ghee.
Add onions and fry till they are goled. Remove and keep aside for garnishing.
Next add red chillies, fry till they are black, remove and discard them. This is done just for flavouring the oil.
Now add mustard , cloves, asafoetida, when they splutter, add cooked meat pieces, chilli powder, cumin seeds, kalonji, jaggery. chopped ginger and garlic.
Fry for 2-3 minutes or till the meat gets a brownish colour.
Remove from fire, add the beaten curds, mix well. Bring the pan back to the fire, simmer till the fat starts leaving the sides of the pan.
Adjust seasoning if needed. Mix in fried onions and serve with Rotis / Phulas / Naan etc.