Ingredients
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1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
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1/4 cup vegetable oil
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2 bay leaves
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10 peppercorns
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4 whole cloves
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1 tablespoon fresh ginger paste
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2 teaspoons minced garlic
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salt
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1/2 teaspoon turmeric
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2 teaspoons coriander powder
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1 teaspoon cayenne pepper
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1 1/2 teaspoons garam masala
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1/3 cup plain yogurt
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2 tablespoons chopped fresh cilantro leaves
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1 1/2 large onions, finely chopped
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1 cup diced tomato
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1 (2 inch) cinnamon sticks
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1 green chili pepper, chopped
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1 black cardamom pod
Instructions
- Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
- When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
- Stir in the ginger paste, garlic, chile pepper, and lamb.
- Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
- Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
- Add diced tomatoes, and cook for 5 minutes, stirring frequently.
- Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
- Lower heat.
- Whisk the yogurt with a fork; and add to the pot slowly.
- Then cook until meat is done to your liking and sauce is thickened.
- Garnish with cilantro leaves.
- Serve with steamed basmati rice, or hot Indian breads, such as Naan.