Lamb Curry Recipes

Ingredients :

800g lamb leg (cut into pieces)

10 g ginger paste

15g garlic paste

salt to taste

100ml oil

350g onions, sliced

6 cloves (laung)

6 cardamom (elaichi)

3 mace (javitri)

1 cinnamon (daalchini) stick

20g coriander powder

15g red chili powder

500g tomatoes, blanched, skinned, chopped

200g yoghurt

30g chironji paste

20g almond paste

1g saffron (kesar)

10g green coriander

Method :

Marinate lamb with ginger and garlic pastes and salt.
Keep aside for 2 hours.
Heat oil in a heavy bottomed pan, add onion, cloves, cardamom, mace and cinnamon.
Stir fry till the onion becomes tender.
Add coriander powder and red chili powder.
Stir fry for a few minutes and remove from heat.
Transfer to an oven proof dish and add the tomatoes, yoghurt, chironji paste, almond paste and saffron.
Cover the dish with a layer of dough and cook in an oven for about 35 minutes.
Remove from oven and serve hot, garnished with chopped coriander and accompanied by Naan and Boondi Raita.

Serves 4 - 6

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