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Ingredients
|
Quantity
|
|
Ghee
|
½ cup
|
|
Medium onion – finely chopped
|
3
|
|
1” fresh ginger root – peeled, minced
|
1 piece
|
|
Garlic cloves – peeled, minced
|
5
|
|
Whole cloves
|
6
|
|
Cinnamon
|
½ tsp
|
|
Powdered coriander
|
1 tbsp
|
|
Powdered cumin
|
1 tbsp
|
|
Turmeric
|
1 tsp
|
|
Salt
|
1 tsp
|
|
Red pepper
|
¼ tsp
|
|
Tomato paste
|
3 tbsp
|
|
Yoghurt – plain
|
2 tbsp
|
|
Lamb – ground
|
2 pounds
|
|
Peas
|
1 cup
|
|
New potatoes – boiled and sliced
|
1 cup
|
Heat butter or margarine in wide pot. Add onions and sauté until
they brown lightly. Add spices and stir well. Add tomato paste and yogurt and
cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon.
Make sure the mixture has no lumps. Bring to a boil, lower heat and cook 50
minutes. Add peas and simmer to heat through. Serve with naan or rice.
