A popular Pakistani meat dish derived from Mughal Emperors. A stew of boneless lamb cooked with onion, green chilli and other spices
Into a food processor, mix chilies, coriander seeds, whole black pepper, garlic, salt, cumin seeds, piece of cinnamon and cloves. Grind and to a paste.
Fry Onion rings in oil until light brown.
Take out onion rings and keep aside, add onion paste. Stir until oil comes up.
Add meat and yogurt and fry for ten minutes. Add a pint of hot water, and let it cook for 30 minutes.
Add fried onion, chopped green coriander and cook for 5 minutes