Ingredients
- 1 pound/500 grams boneless leg of lamb (cubed)
- 2 cups/500 grams yogurt
- 1 teaspoon pepper
- dash salt (to taste)
- 1 teaspoon National turmeric powder
- 3 tablespoons garlic paste
- 3 tablespoons ginger paste
- green chilies to taste (finely chopped)
- 3 tablespoons vegetable (or sunflower or canola oil)
- 2 medium-sized onions (sliced)
- 3 tablespoons National Garam Masala (see recipe below)
- 3 teaspoons National coriander powder
- 3 teaspoons National cumin powder
- 4 bay leaves
- 1 can/500 gram can diced tomato
- 2 1/4 cups/500 mL lamb stock
- 3 tablespoons mint leaves (finely chopped)
- 3 tablespoons coriander leaves (finely chopped)
- 1-inch piece ginger (julienned)
Steps to Make It
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Mix salt, pepper, yogurt, turmeric powder, half the ginger and garlic pastes, and green chilies together.
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Marinate the lamb in this mixture for 30 minutes.
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Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.
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Add the tomatoes, cumin powder, bay leaves, coriander powder, and garam masala and continue to fry till the oil separates from the mixture.
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Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender.
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Adjust seasoning if needed.
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Garnish with chopped coriander and mint and juliennes of ginger and serve.
