Ingredients
1.5 kg lamb pieces with or without bone
2 green chillies
1 large onion chopped
3 cinnamon sticks
1/2 tsp cumin seeds
2 cardamom pods
3 cloves
3 tsp ginger and garlic paste
2 tsp Kashmiri chilli powder
2 tsp curry powder
1 tsp ground coriander and cumin
2 sprigs curry leaf (optional)
2 bay leaf
1 large tomato, chopped
5 medium potatoes cut in halves
500ml water
3 tsp oil
Salt to taste
4 sprigs fresh mint
Coriander for garnish
Method
Heat oil and add the cinnamon sticks and bay leaves. Add onions, chillies and fry until brown. Then add the ginger and garlic, and the curry leaves. Next you can add the other spices – if it begins to stick to the pan add a little water. Add the chilli and curry powder, and cook for a minute. It is important to cook your raw spices, even if you add water to ensure it doesn’t burn. Next, add the lamb to the pot, and salt to your liking.
Cook for 25 minutes until juices from meat extract. The meat should be softer at this point, if not add some water and cook further. Add potatoes, tomatoes, mint and 250ml of water. To make a thicker gravy you can grate half a potato into the pot at this stage. Cook further until the potatoes are soft and cooked, it should take another 20 minutes or so.
Garnish with coriander and serve hot.
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