Lamb Kurma

INGREDIENTS

Leg or shoulder sliced (2.5kg)
3 teaspoon dhana
3 teaspoon jeeroo
1 teaspoon arad (Turmeric)
Elachi (cardomom)
taj
cloves
3 tablespoon red masala
6 tablespoon Wet tandoori or chicken masala
2 tablespoon wet steak and chops masala
2 tablespoon ginger paste

3 onion Vagaar with oil
almond powder
1 cup coconut cream
1 cup yogurt/sourmilk
3 red tomatoes

ghee (Clarified butter), curry leaves, onion, green chilli, dhania (coriander).

METHOD

Marinate clean meat in the masala/spices.

Make vagaar with the onion and almond powder. When onion is transparent-add the coconut cream, sour milk and grated tomato and liquidise till smooth. Keep aside.

Heat some ghee (Clarified butter) in a pot.
add marinated meat and cook till almost done.
Add the liquidised mixture and allow to cook till done.

Top with the final vagaar before serving.

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