Ingredients
Fresh Ingredients
- Lamb – 1 kg leg of lamb, cut into small cubes
- Onions – 6 medium, thinly sliced
- Tomatoes – 5 medium, pureed
- Ginger & garlic paste – 2 tbsp
- Fresh coriander – finely chopped, handful for garnishing
- Green chilli – 2, whole and slit lengthwise
- Vegetable oil – 5 tbsp
- Plain yogurt – 6 tbsp
- Water – 500mls
Spices
- Turmeric powder – ½ tsp
- Kashmiri chilli powder – 1 tbsp
- Coriander powder – 1 tbsp
- Garam masala powder – 1 tsp
- Black cardamoms – 3
- Cinnamon – 1inch stick
- Green cardamoms – 6
- Cloves – 6
- Bay leaves – 2
- Salt – to taste
Step by step guide
1
Heat oil in a large bottom pan and add the whole spices – bay leaves, black peppercorns, cloves, cinnamon sticks, and green cardamoms. Fry for about 30 seconds.
2
Once they start to splutter, add chopped onions along with the green chilli and fry on medium heat until the onions start to turn golden brown. Add the ginger-garlic paste and brown for another 2-3 minutes.
3
Now add lamb to this mixture and mix well with the onions, spices. Cook for 5 minutes on medium heat.
4
Add the pureed tomatoes and plain yogurt to the lamb. Stir well and cook for another 5 minutes.
5
Add water to the pan, cover, and simmer for 1.5 to 2 hours or until the lamb is tender and cooked through. Stir occasionally.
6
Garnish with finely chopped fresh coriander and serve hot with steamed rice or naan.
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