Ingredients:
Leg of Lamb – 500 gms, cubed
Dried Red Chillies – 5 , deseeded
Coriander Leaves – 1 1/2 tsp
Cumin Seeds – 1/4 tsp
Fenugreek Seeds – 1/2 tsp
Black Peppercorns – 2 to 3
Almonds – 1 tblsp, peeled, whole
Desiccated Coconut – 1/3 cup
Turmeric Powder – 1/4 tsp
Green Cardamoms – 2, peeled
Cloves – 2 to 3
Cinnamon Powder – 1/8 tsp
Oil – 1/2 tblsp
Onion – 5 to 6 tblsp, finely chopped
Juice of 1/2 Lemon
Salt as per taste
Sugar as per taste
Water – 1/4 cup + 4 tblsp
Method:
1. Marinate the lamb pieces with a little salt and keep aside.
2. Dry roast the coriander, chillies, cumin seeds, fenugreek seeds, peppercorns, almonds, cloves, cardamoms and desiccated coconut.
3. Grind them to a fine paste with water.
4. Add turmeric powder and cinnamon powder. Mix.
5. Heat oil in a pan and fry the onions till it turns light brown.
6. Add the ground paste and fry for a few minutes.
7. Add the lamb water, 1/4 cup of water and mix well.
8. Reduce heat to low and cook for 30 to 45 minutes adding more water if required.
9. Add lemon juice, sugar and salt.
10. Mix well and serve hot.
Image credit: viva goa indian cuisine
