Dry roast the ingredients under “roast & grind” except fenugreek leaves in medium flame and when there is good aroma and they are golden brown. Switch off and add fenugreek leaves and mix well. Now blend them in a blender or “mortar pestle” to a smooth (little coarse is fine too). Keep it aside.
In a pressure cooker, heat oil. Add cardamom, cinnamon and cloves and sauté for few seconds till it gives good aroma. Add the lamb and roast in that oil for two minutes.
Add the onions, tomatoes, turmeric powder and salt. Mix well, add enof water to just cover the meat and whistle for 3 counts. Or cover it and let it get cooked for 35-40 minutes in medium-low flame.
Now remove the cover, add yogurt, grounded ingredients, ginger, garlic, mint, coriander leaves, curry leaves, green chillies and red chilli powder. Mix well and cook it till the oil oozes out and it has thick gravy consistency.
Switch off, Garnish with limejuice and coriander leaves.
Recipe by Relish The Bite at https://www.relishthebite.com/kadai-ghost-lamb-curry/