Ingredients:
Lean Lamb – 500 gms, cubed
Plain Yogurt – 50 ml
Onion – 150 gms, chopped
Coriander Leaves – 1/2 tblsp
Ginger – 1 one inch piece, chopped
Tomatoes – 200 gms, finely chopped
Margarine – 1 tblsp
Oil – 1 to 1 1/2 tblsp
Salt as per taste
Garam Masala Powder – 1/2 tblsp
Paprika Powder – 1 tsp
Red Food Colour – a pinch
Green Cardamoms – 1 to 2
Cloves – 1 to 2
Cinnamon – 1/2 inch piece
Turmeric Powder – 1/4 tsp
Dried Red Chillies – 2
Coriander Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Method:
1. Grind cloves, 1/2 inch cinnamon stick, turmeric powder, dried chillies, coriander seeds and cumin seeds to a smooth paste.
2. Mix lamb, yogurt and salt.
3. Keep aside to marinate overnight.
4. Mix the ginger, garlic, onion and tomato. Blend well to a puree.
5. Melt margarine in a pan.
6. Add oil and add the onion puree. Cook for 5 minutes.
7. Add the lamb mixture in a separate pan and cook for 15 to 20 minutes.
8. Add salt and stir from time to time.
9. Combine the lamb and onion mixture and cook overed on low heat for 15 to 25 minutes or till the meat is tender.
10. Add garam masala powder, paprika powder and red food colouring.
11. Add coriander leaves and mix well.
12. Cook for 3 to 5 minutes and serve hot.
Tip: Add a little water if the curry becomes too dry.
