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* 2 lbs. of lamb, cut into 1 inch cubes
* 3 cups chopped onion
* 2 cups chopped tomatoes
* 3 cups lamb stock
* 1 teaspoon fenugreek
* 1 teaspoon cumin seeds
* 1 teaspoon musturd seeds
* 3 dried red chilies
* 2 bay leaves
* 1 tablespoon minced garlic
* 1 tablespoon minced ginger
* 5 fresh minced red chilies
* 1 teaspoon turmeric
* 1 tablespoon cumin powder
* 1 tablespoon coriander powder
* 1 teaspoon fresh ground pepper
* 4 tablespoons musturd oil
* Salt
* 2 tablespoons chopped cilantro for garnish
Cooking
Ingredients
* 2 lbs. of lamb, cut into 1 inch cubes
* 3 cups chopped onion
* 2 cups chopped tomatoes
* 3 cups lamb stock
* 1 teaspoon fenugreek
* 1 teaspoon cumin seeds
* 1 teaspoon musturd seeds
* 3 dried red chilies
* 2 bay leaves
* 1 tablespoon minced garlic
* 1 tablespoon minced ginger
* 5 fresh minced red chilies
* 1 teaspoon turmeric
* 1 tablespoon cumin powder
* 1 tablespoon coriander powder
* 1 teaspoon fresh ground pepper
* 4 tablespoons musturd oil
* Salt
* 2 tablespoons chopped cilantro for garnish
Cooking
- In large bowl, combine lamb pieces, pepper, turmeric, salt and stir well.
- In a non-stick sauce pan, heat the oil.
- Add fenugreek seeds and fry until they turn dark.
- Add cumin seeds, musturd seeds, dried red chilies and bay leaves and fry.
- Add in chopped onions, and fry until brown.
- Add garlic and ginger into the onion mixture and fry for 30 sec.
- Add cumin, coriander, minced chili to the mixture. Stir it well for a minute on low heat.
- Increase the heat to medium, and add the lamb pieces into the spice mixture and stir until brown.
- Add tomatoes, lamb stock to the browned lamb.
- Lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency for about 50-60 minnutes.
- Add chopped cilantro to garnish.
- Serve hot with rice or roti.
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Date Added: 2009-01-08 Views : 361