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Add a photoServings: 8
Ingredients
- 1 1/2 kg Shoulder of lamb or possibly mutton
- 1 kg Onions
- 6 x Cloves garlic
- 1 1/2 tsp Finely grated fresh ginger
- 3 Tbsp. Lowfat yoghurt
- 2 tsp Chilli pwdr
- 1 tsp Paprika
- 3 Tbsp. Minced fresh coriander Leaves
- 2 Tbsp. Grnd coriander
- 2 tsp Black cummin seeds
- 3 Tbsp. Ghee
- 3 Tbsp. Oil
- 8 x Cardamon pods
- 1 tsp Garam masala
Directions
- Cut meat into large cubes. Slice half the onions finely and chop the rest.
- Put the minced onions into container of electric blender with garlic, ginger, lowfat yoghurt, chilli pwdr, paprika, coriander leaves, grnd coriander and black cummin seeds. Blend till smooth.
- Heat ghee and oil in a large heavy pan and fry the sliced onions, stirring frequently, till proportionately browned. Remove from pan. Add in cubed meat to pan, not too many pcs at one time, and fry on high heat till browned on all sides. Remove each batch as it is browned and add in more. When all the meat has been done and removed from pan, add in a little more ghee or possibly oil if necessary and fry the blended mix over medium heat, stirring all the time, till it is cooked and gives out an aromatic smell. Oil should start to appear around the edges of mix. Return meat to pan, add in cardamon pods, stir well, cover and cook on low heat till meat is almost tender.
- Sir occasionally. It might be necessary to add in a little water, but usually the juices given out by the meat are sufficient. When meat is tender and liquid almost absorbed add in garam masala and reserved fried onions, replace lid af pan and leave on very low heat for a further 15 min.
- Serve with rice or possibly Indian bread.
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