600g Lamb cubed
3 teaspoon ginger and garlic paste
3 tablespoon oil
2 teaspoon salt
1 teaspoon turmeric powder
2 teaspoon dhana
2 teaspoon ground jeeru (cumin)
2 tablespoon plain yoghurt
1 teaspoon chilli powder
2 medium onions finely chopped
¾ tin of peeled tomatoes
Fresh coriander to garnish
Add oil to saucepan on high heat until
very hot. Now add in the finely
chopped onions and stir fry until
pieces soften and become translucent.
Then add the garlic and ginger paste
and keep stir – frying fro 3 minutues to
prevent burning until the mixture is
golden brown. Add all of the ground
spices and keep stirring whilst
continuing to fry on high heat.
Then add the lamb and stir into the
mixture fry on high heat for 5 minutues
until the meat has fully browned.
Add in tinned tomatoes and mash the
tomatoes into the mixture with a
spoon, taking care to ensure that the
plum tomatoes do not remain in chunks
and stir into the meat mixture.
Allow to cook uncovered for 5 minutes
before adding the yoghurt. Stir this
in and then cook on high heat to bring
to the boil.
Simmer and stir for every 30 minutues until
meat is tender and gravy is thick.