Cooking time- 90 minutes
Preparation time-30 minutes
1kg lamb neck & shoulder (cut into 1” diced)
1tsp cumin seeds
3 green cardamoms
2 black cardamoms
1 inch cinnamon stick
3g black pepper whole
2 bay leaves
350g white or red onions, slice
50g ginger & garlic, ground into a paste
50g red chilli powder
75g coriander powder
Salt to taste
200g chopped tomato
50g Greek yoghurt
10g garam masala
¼ bunch coriander leaves – for garnish
Heat the oil in a heavy bottom pan, add the whole spices and stir until the spices start to crackle.
Add the sliced onions and cook until golden brown.
Add the ginger and garlic paste and stir well, then add the kashmiri red chilli powder.
Add blend of yoghurt, saffron & tomato and coriander powder and cook for five minutes.
Add the diced lamb and stir, add salt and cook until lamb is tender and soft to the touch.
Add the garam masala at the end and check for seasoning
Garnish with chopped coriander leaves
Served with: pilaf rice or an Indian bread.