Ingredients:
Lamb Cuts – 1 kg
Yoghurt – 3/4 cup, whisked
Salt to taste
Refined Oil – 3/4 cup
Bay Leaves – 2
Black Cardamoms – 3
Green Cardamoms – 8
Onions – 1 cup, chopped
Ginger Garlic Paste – 4 tbsp
Coriander Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Tomatoes – 150 gm, chopped
Garlic – 4 tsp, chopped
Ginger – 4 tsp, shredded
Cumin Powder – 2 tsp
Dry Red Chillies – 4
Method:
1. Marinate lamb with yoghurt and salt for 1 hour.
2. Heat the oil in a pot.
3. Crackle the whole spices.
4. Add onions, saute till light brown.
5. Add ginger garlic paste.
6. Saute for 4 to 5 minutes.
7. Stir in the spices.
8. Add marinated lamb, bring to the boil, reduce flame and simmer, adding 2 tsp water at regular intervals.
9. Cook until the lamb becomes tender.
10. Add the remaining ingredients.
11. Cook, covered on low heat till the lamb is tender and evenly coated with the marinade.
12. Remove and Serve hot.
