Pasande Kabob (Spicy lamb steaks)

• 10-12: Lamb Steaks (100 gm tender meat each)
• 500 gm: Yoghurt (dahi) - creamy (or sour cream)
• 1 tsp: Pepper (red- powder (cayenne)
• 3-4: Cardamom (black)
• 1-2 inch: Cinnamon sticks
• 1 tsp: Pepper (black, ground)
• 1 tsp: Garlic (minced)
• 1 tsp: Ginger (minced)
• 1 tsp: Fennel seeds
• 2 tbs: Ghee
• 1 piece: Asafoetida (hing) , mixed with 1/4 Cup hot water
• 2 tbs: Ghee
• More Ghee for browning the meat
• Almonds (blanched, sliced for garnish)
• Salt to taste

1. Blend together the spices with yogurt and ghee and fry.
2. Pound lamb steaks to flatten, and cook in the yogurt on medium heat, turning occasionally. When all liquid is absorbed and steaks are tender, sprinkle with hing water. Brown meat well on all sides in ghee. Sprinkle garam masala and almonds.