Ingredients
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500 g lamb
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6 cloves garlic, chopped
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1 inch ginger, chopped
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3 tablespoons ghee or 3 tablespoons oil
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6 black peppercorns, crushed
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1 teaspoon salt
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1 teaspoon chili powder
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2 teaspoons coriander powder
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500 ml water
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2 tablespoons green coriander
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3 onions, chopped
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3 cloves, crushed
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4 tablespoons yoghurt
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4 green cardamoms, crushed
Instructions
- Cut lamb meat into small cubes.
- Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water.
- Heat ghee in a saucepan.
- Add one chopped onion and fry till it becomes pale golden in colour.
- Add crushed spices, salt and meat.
- Fry for 8 minutes to a rich brown colour.
- Add the blended mixture and fry for 10 minutes.
- Add the chilli and corriander powders and yoghurt.
- Fry the mixture until ghee separates.
- Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened.
- Serve hot sprinkled with corriander leaves.
- Goes well with roti, naan or rice.