Ingredients for the serving of 4;
¾ cup full fat yoghurt
2.5 teaspoons garlic puree
2.5 teaspoons ginger puree
2 teaspoons red chilli powder
½ teaspoons turmeric powder
2 tablespoons chopped coriander leaves
750 g stewing lamb
3 tablespoon oil
2 medium onions finely chopped
2 green cardamoms
4 cloves
3 medium tomatoes, finely chopped
½ teaspoon caraway seeds
10 curry leaves
5 green cardamoms
Salt to taste
1: add garlic and ginger, the chilli and turmeric powders and the coriander leaves to the whisked yoghurt. Mix and marinate the meat for 3 hours in refrigerator.
2: Fry the onions in in oil till medium brown. Add cardamoms and cloves and fry for 1 minute.
3: Add the meat with the marinade and after 6 minutes turn the heat to very low. Cook for about 10 minutes. Then for 5 minutes stir the meat.
4: Now add tomatoes and cook for 5 minutes and stir again.
5: Add caraway seeds, curry leaves and salt and stir for 2 minutes. Then add 4 cups of hot water and leave to cook, covered over a low heat, until the meat is tender.
¾ cup full fat yoghurt
2.5 teaspoons garlic puree
2.5 teaspoons ginger puree
2 teaspoons red chilli powder
½ teaspoons turmeric powder
2 tablespoons chopped coriander leaves
750 g stewing lamb
3 tablespoon oil
2 medium onions finely chopped
2 green cardamoms
4 cloves
3 medium tomatoes, finely chopped
½ teaspoon caraway seeds
10 curry leaves
5 green cardamoms
Salt to taste
1: add garlic and ginger, the chilli and turmeric powders and the coriander leaves to the whisked yoghurt. Mix and marinate the meat for 3 hours in refrigerator.
2: Fry the onions in in oil till medium brown. Add cardamoms and cloves and fry for 1 minute.
3: Add the meat with the marinade and after 6 minutes turn the heat to very low. Cook for about 10 minutes. Then for 5 minutes stir the meat.
4: Now add tomatoes and cook for 5 minutes and stir again.
5: Add caraway seeds, curry leaves and salt and stir for 2 minutes. Then add 4 cups of hot water and leave to cook, covered over a low heat, until the meat is tender.
