Alubukhar Korma

INGREDIENTS
1 kg hind leg of lamb-cut into pieces
12 1/2 cups water
1 cup desi ghee
8 green cardamoms
4 cloves salt to taste
1/4 cup garlic water
3 tsp Kashmiri red chilli powder-dissolved in 1/2 cup water
4 cinnamon sticks
150 gm tamarind-boiled in 2 cups water for 10 minutes, strained
2 tsp turmeric powder
1 cup dried plums

METHOD
Boil the water in a deep pan and add the meat and bring to a boil once again. Boil for two minutes. Remove from heat and drain the water. Wash the meat in cold water and keep aside.
Put the meat in a pan and add the ghee, green cardamoms, cloves, salt, garlic water, red chilli water and cinnamon sticks. Cook stirring continuously until the ghee separates from the masala.
Add just enough water so that when the meat is tender very little water remains. Cook covered till the meat is done.
Add the tamarind extract, turmeric powder and dried plums.
Mix well, and simmer fir 5-7 minutes or till the plums are soft.