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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs boneless lamb , trimmed of fat and cut into 1 pieces 1/4 cup vegetable oil

  2. 2 bay leaves

  3. 1 black cardamom pod

  4. 1 (2 inch) cinnamon sticks

  5. 10 peppercorns

  6. 4 whole cloves

  7. 1 1/2 large onions , finely chopped

  8. 1 tablespoon fresh ginger paste

  9. 2 teaspoons minced garlic

  10. 1 green chili pepper , chopped salt

  11. 1/2 teaspoon turmeric

  12. 2 teaspoons coriander powder

  13. 1 teaspoon cayenne pepper

  14. 1 1/2 teaspoons garam masala

  15. 1 cup diced tomato

  16. 1/3 cup plain yogurt

  17. 2 tablespoons chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.

  2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.

  3. Stir in the ginger paste, garlic, chile pepper, and lamb.

  4. 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.

  5. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.

  6. Add diced tomatoes, and cook for 5 minutes, stirring frequently.

  7. Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.

  8. Lower heat.

  9. Whisk the yogurt with a fork; and add to the pot slowly.

  10. Then cook until meat is done to your liking and sauce is thickened.

  11. Garnish with cilantro leaves.

  12. Serve with steamed basmati rice, or hot Indian breads, such as Naan. ?

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