500 g (1.1 lb) Lamb, cut into pieces
3 tbsp (18 g) Garlic (lasan) paste
3 tbsp (18 g) Ginger (adrak) paste
1 1/2 tsp (2 g) Cumin (jeera) powder
1 tsp (2 g) Turmeric (haldi) powder
1 1/2 tsp (3 g) Red chilli powder
1 tsp (2 g) Black pepper (kali mirch) powder
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
3/4 cup (90 g) 3 oz Onions, finely chopped
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), whisked
2 1/2 tbsp (50 g) 1 3/4 oz Tomato puree
1 tsp (2 g) Garam masala
Salt to taste
3 tbsp (18 g) Garlic (lasan) paste
3 tbsp (18 g) Ginger (adrak) paste
1 1/2 tsp (2 g) Cumin (jeera) powder
1 tsp (2 g) Turmeric (haldi) powder
1 1/2 tsp (3 g) Red chilli powder
1 tsp (2 g) Black pepper (kali mirch) powder
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
3/4 cup (90 g) 3 oz Onions, finely chopped
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi), whisked
2 1/2 tbsp (50 g) 1 3/4 oz Tomato puree
1 tsp (2 g) Garam masala
Salt to taste
method
1. Marinate the lamb in the garlic and ginger pastes, cumin powder, turmeric powder, red chilli powder, and black pepper powder for half an hour.
2. Heat the ghee / oil in a pan; fry the onions until brown. Add the lamb and cook until brown. Add a few tablespoons of water, in case it sticks to the bottom.
3. Add the yoghurt, tomato puree, and salt. Stir and cook until the water evaporates. Add water and cook until the lamb is tender. Sprinkle garam masala and stir to mix well.
2. Heat the ghee / oil in a pan; fry the onions until brown. Add the lamb and cook until brown. Add a few tablespoons of water, in case it sticks to the bottom.
3. Add the yoghurt, tomato puree, and salt. Stir and cook until the water evaporates. Add water and cook until the lamb is tender. Sprinkle garam masala and stir to mix well.
serving amount
serves: 4
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