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lamb bay leaves black cardamom pods cardamoms coriander powder cumin powder garlic garlic gingerroot ginger paste oil onion red chili powder red chilies salt tomatoes turmeric powder yogurt
Viewed: 38 - Published at: 5 years agoIngredients
- 1 kg lamb, 1 kg
- 2 bay leaves, 2 (tej patta)
- 3 black cardamom pods, 3
- 8 cardamoms, 8
- 5 teaspoons coriander powder, 5 tsp
- 2 teaspoons cumin powder, 2 tsp (jeera)
- 4 teaspoons garlic, chopped 4 tsp
- 3 tablespoons garlic paste, 3 tbs
- 4 teaspoons gingerroot, shredded 4 tsp
- 3 tablespoons ginger paste, 3 tbs
- 2/3 cup oil, 2/3 cup
- 1 cup onion, chopped 1 cup
- 1 teaspoon red chili powder, 1 tsp
- 4 whole red chilies, whole 4
- salt
- 2/3 cup tomatoes, chopped 2/3 cup
- 1/2 teaspoon turmeric powder, 1/2 tsp (haldi)
- 2/3 cup yogurt, 2/3 cup
Method
- Whisk together the yogurt and salt and marinade the lamb in it for an hour.
- Heat the oil in a pot and crackle bay leaves and both the cardamoms in it.
- Add the onions and saute till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes.
- Stir in coriander, turmeric and red chilli powders. Add the lamb with the marinade, bring to boil then reduce flame.
- Let simmer, adding 3 teaspoons water at intervals.
- Cook until tender. Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.
