- Lamb- 2 lbs. (washed & cut into cubes)
- Large onion- 1 (finely chopped)
- Small tomatoes- 2 (puréed)
- Grated ginger- 1-inch piece
- Crushed garlic- 7 cloves
- Green chilies- 2 (finely chopped)
- Cinnamon- 1 stick
- Bay leaves- 2
- Cloves- 3
- Black cardamom- 1
- Black peppercorns- 10
- Red chili powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Coriander powder- 1 tsp
- Garam masala powder- 1 tsp
- Plain yoghurt- 1/3 cup
- Oil- 1/2 cup
- Salt to taste
- Chopped cilantro (coriander) leaves
Heat the oil in a pan and fry the cinnamon, bay leaves, cloves, cardamom and peppercorns for a minute. Add the onion and fry until golden. Add the ginger-garlic, green chili, lamb and a tsp of salt and stir-fry over low heat for 20-25 minutes. Sprinkle little water if it is too dry. Add turmeric powder, red chili powder, coriander powder, garam masala & 2 tablespoons of water and stir-fry for 5 more minutes. Then add the puréed tomatoes and cook for another 5 minutes. Stir constantly. Now add 4 cups of water and lower the heat. Add the whisked yoghurt. Cook until the lamb is tender and fully cooked. Garnish with chopped coriander leaves. Serve hot.
