500 g (1.1 lb) Lamb leg, cut into pieces
3/4 cup (150 g) 5 oz Yoghurt (dahi)
3 tsp (12 g) Salt
1 tsp (2 g) Turmeric (haldi) powder
3/4 cup (150 g) 5 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (4 g) Garam masala
4 tsp (24 g) Ginger (adrak) paste
4 tsp (24 g) Garlic (lasan) paste
4 tsp (6 g) Coriander (dhaniya) powder
3 tsp (4 1/2 g) Cumin (jeera) powder
2 tsp (4 g) Red chilli powder
60 g (2 oz) Tomatoes, chopped
3/4 cup (150 g) 5 oz Yoghurt (dahi)
3 tsp (12 g) Salt
1 tsp (2 g) Turmeric (haldi) powder
3/4 cup (150 g) 5 oz Ghee
1/2 cup (60 g) 2 oz Onions, chopped
2 tsp (4 g) Garam masala
4 tsp (24 g) Ginger (adrak) paste
4 tsp (24 g) Garlic (lasan) paste
4 tsp (6 g) Coriander (dhaniya) powder
3 tsp (4 1/2 g) Cumin (jeera) powder
2 tsp (4 g) Red chilli powder
60 g (2 oz) Tomatoes, chopped
method
1. Marinate the lamb with yoghurt, salt, and 1/2 tsp turmeric powder for 30 minutes.
2. Heat the ghee in a wok (kadhai); add the onions and garam masala (keep 1/2 tsp aside for garnishing). Cook for 10 minutes.
3. Add the marinated lamb. Cook for 10 - 12 minutes.
4. Add ginger and garlic pastes, coriander powder, cumin powder, red chilli powder, the remaining turmeric powder, and tomatoes. Cover and simmer till the lamb is tender.
5. Serve hot, with 1/4 tsp garam masala powder sprinkled on top.
2. Heat the ghee in a wok (kadhai); add the onions and garam masala (keep 1/2 tsp aside for garnishing). Cook for 10 minutes.
3. Add the marinated lamb. Cook for 10 - 12 minutes.
4. Add ginger and garlic pastes, coriander powder, cumin powder, red chilli powder, the remaining turmeric powder, and tomatoes. Cover and simmer till the lamb is tender.
5. Serve hot, with 1/4 tsp garam masala powder sprinkled on top.
serving amount
serves: 2-4
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