Khana Pakana

Fry finely sliced onions in deep fat until brown and crisp. Crush to a powder. Clean the meat and cut into 12 pieces, then smear it with a paste made of ground ginger and garlic, salt and the onion.

1. Fry finely sliced onions in deep fat until brown and crisp. Crush to a powder.

2. Clean the meat and cut into 12 pieces, then smear it with a paste made of ground ginger and garlic, salt and the onion.

3. Marinate for an hour.Boil the potatoes, peel, cut into halves and fry them.

4. Grind the rest of the spices except chilies and saffron.

5. Heat the ghee and fry the lamb pieces in it, then add the chilies and ground spices.

6. Reduce heat and cook until meat is tender.

7. Lastly, add the saffron (which should previously have been soaked in the lemon juice), potatoes, coconut milk, milk and salt if needed. Serve hot.