Recipe by Jean Pereira (Nupur)
Ingredients:
2 tbsp ghee
4-5 cardamom
5-6 cloves
3 bay leaves
2" cinnamon stick
2 green chilis (sliced)
1" ginger (finely sliced)
3 cloves garlic (finely sliced)
1 1/2 big onions (finely sliced)
400 gms lamb
250 gms yogurt
1 tsp salt
1 tsp pepper powder
1 1/2 tsp garam masala powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
Steps:
- In a large bowl, add yogurt, salt, pepper powder, garam masala powder, turmeric, coriander powder and red chili powder.
- Add the lamb and mix well. Let it marinate for at least 4 hours, preferably overnight.
- In a vessel, heat ghee.
- Add the cardamom, cloves, bay leaves and cinnamon sticks and saute for a minute.
- Add the green chilis, ginger, garlic and onions. Fry till onions turn golden brown.
- Add the lamb with the marinade. Cook covered on simmer till the ghee separates and the meat is soft.
- Keep stirring so the meat doesn't stick to the vessel. If needed, add 3-4 tbsp of water at a time and mix well every few minutes.
- ENJOY!
