250 g (9 oz) Lamb
2 tbsp (30 ml) 1 fl oz Vegetable oil
3 Onions, big, sliced
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
1/4 tsp Turmeric (haldi) powder
Salt to taste
2 Tomatoes, chopped
1 tsp (3 g) Sugar
1 Juice of lemon (nimbu)
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
3 Onions, big, sliced
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
1/4 tsp Turmeric (haldi) powder
Salt to taste
2 Tomatoes, chopped
1 tsp (3 g) Sugar
1 Juice of lemon (nimbu)
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
Grind to a paste:
4 Green chillies
1 tsp (6 g) Ginger (adrak)
1 Garlic (lasan), pod
1 tsp (2 g) Aniseed (saunf)
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (6 g) Ginger (adrak)
1 Garlic (lasan), pod
1 tsp (2 g) Aniseed (saunf)
2 tsp (3 g) Coriander (dhaniya) powder
method
1. Heat the oil in a pan; add the onions, green chilli paste, red chilli powder, garam masala, and turmeric powder. Saute well.
2. Add the lamb and saute till the oil separates. Add enough water to cook the lamb and still have a thick gravy.
3. When the lamb is almost done, add salt, tomatoes, sugar, and lemon juice. Cook till the lamb is tender. Serve hot, garnished with green coriander.
2. Add the lamb and saute till the oil separates. Add enough water to cook the lamb and still have a thick gravy.
3. When the lamb is almost done, add salt, tomatoes, sugar, and lemon juice. Cook till the lamb is tender. Serve hot, garnished with green coriander.
serving amount
serves: 2 - 4
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