INGREDIENTS

INGREDIENTS
1 kg LAMB OR CHICKEN– CUT INTO PIECES
1 teaspoon SALT
2 teaspoon FINE RED CHILLIES
2 teaspoon CRUSHED RED CHILLIES
1 teaspoon GROUND GREEN CHILLIES
1 tablespoon GINGER GARLIC MASALA
1 teaspoon CRUSHED GARLIC
½  teaspoon WHOLE JEERA
2 teaspoon dhania (coriander) POWDER
1 teaspoon arad (Turmeric)/TURMERIC
1 teaspoon GARAM MASALA
1 tablespoon TOMATOE PUREE
2 SLICED ONIONS
2 STICKS CINNAMON, A FEW PEPERCORNS AND A FEW WHOLE Elachi (cardomom)
2 CUPS LIQUIDISED TOMATOE
½ CUP PLAIN YOGHURT
CHOPPED GREEN dhania (coriander)

METHOD

•    FRY ONIONS UNTIL LIGHT BROWN IN ghee (Clarified butter)/OIL
•    MARINATE MEAT  WITH SPICES EXCEPT TOMATOES
•    COOK FOR 20 MINUTES , THEN ADD TOMATOES AND COOK ON LOW HEAT UNTIL MEAT IS TENDER
•    YOU MAY ADD IN FRIED BABY ONIONS AND POTATOES - OPTIONAL
•    SERVE WITH ROTIES