1 kg (2.2 lb) Lamb, pieces
1 cup (200 g) 7 oz Ghee
1 1/2 cups (450 g) 1 lb Onion paste
4 tsp (24 g) Ginger (adrak) paste
4 tsp (24 g) Garlic (lasan) paste
1 Cinnamon (dalchini), 1 inch stick
3 Cloves (laung)
1 cup (200 ml) 7 fl oz Tomato puree
4 tsp (8 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
1/2 Nutmeg (jaiphal), ground
1 tsp (2 g) Mace (javitri), ground
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
2 tsp (4 g) Garam masala
1/2 cup (12 g) Green coriander (hara dhaniya), finely chopped
1 cup (200 g) 7 oz Ghee
1 1/2 cups (450 g) 1 lb Onion paste
4 tsp (24 g) Ginger (adrak) paste
4 tsp (24 g) Garlic (lasan) paste
1 Cinnamon (dalchini), 1 inch stick
3 Cloves (laung)
1 cup (200 ml) 7 fl oz Tomato puree
4 tsp (8 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
1/2 Nutmeg (jaiphal), ground
1 tsp (2 g) Mace (javitri), ground
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
2 tsp (4 g) Garam masala
1/2 cup (12 g) Green coriander (hara dhaniya), finely chopped
method
1. Heat the ghee in a wok (kadhai) on medium-high heat. When hot, add the onion paste and fry till it turns light brown in colour.
2. Add ginger-garlic pastes and saute for a few seconds.
3. Add cinnamon stick, cloves, and lamb. Cook till the lamb is slightly tender and brown.
4. Add tomato puree, red chilli powder, turmeric powder, coriander powder, nutmeg, mace, yoghurt, and salt. Cook for 10 minutes more on medium heat.
5. Add garam masala and 3 cups water. Cook covered on low heat until the oil separates from the spices and comes to the surface.
6. The lamb should be quite tender by now. Remove the cover and let it simmer for 5 - 6 minutes, until enough of the liquid has evaporated, leaving a thick gravy.
7. Serve hot, garnished with green coriander.
2. Add ginger-garlic pastes and saute for a few seconds.
3. Add cinnamon stick, cloves, and lamb. Cook till the lamb is slightly tender and brown.
4. Add tomato puree, red chilli powder, turmeric powder, coriander powder, nutmeg, mace, yoghurt, and salt. Cook for 10 minutes more on medium heat.
5. Add garam masala and 3 cups water. Cook covered on low heat until the oil separates from the spices and comes to the surface.
6. The lamb should be quite tender by now. Remove the cover and let it simmer for 5 - 6 minutes, until enough of the liquid has evaporated, leaving a thick gravy.
7. Serve hot, garnished with green coriander.
serving amount
serves: 4
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