Marag (Lamb and nuts stew) - Sojourning in Life

Ingredients

• For pressure cooking the meat:
• 1 kg lamb with bones and little fat (cut into medium large pieces)
• salt (to taste)
• whole black pepper (to taste)
• green chilis (to taste, chopped)
• 1 tsp whole kawabchini * (cassia buds)
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala powder
• a handful of coriander (chopped)
• few mint leaves (chopped)
• 1 medium onion (sliced)
• 2 Tbsp pure ghee
• For the nuts paste:
• 1/4 cup almonds
• 1/4 cup cashews
• 2 Tbsp chironji seeds **
• 2 Tbsp poppy seeds
• 2 Tbsp pistachios (optional)
• 1 cup yogurt
• 3 Tbsp pure ghee
• 250 ml milk (or more if required)
• 1 packet Hyderabadi Potli ka masala *** (see note below)
• 3-4 Tbsp cooking cream (optional)
• Very finely chopped coriander (for garnishing)