|
Ingredients
|
Quantity
|
|
Boneless lamb – cubed
|
2 pounds
|
|
Green peppers – chopped
|
4
|
|
Fresh ginger – minced
|
1 tbsp
|
|
Garlic cloves – minced
|
2
|
|
Large onion – minced
|
1
|
|
Coriander seeds powder
|
2 tbsp
|
|
Turmeric
|
2 tsp
|
|
Cumin seeds powder
|
1 tsp
|
|
Cinnamon powder
|
1 tsp
|
|
Mustard seeds powder
|
1 tsp
|
|
Yoghurt
|
4 cups
|
|
Onion – chopped
|
1
|
|
Butter
|
2 tbsp
|
|
Salt
|
to taste
|
Mix chillies, ginger, garlic, mined onion, spices and yogurt in a
blender or food processor and process until well mixed.
Add this paste to the lamb pieces, mix well, cover and refrigerate
for 3 hours.
Heat butter in a skillet and fry the chopped onion for few
minutes.
Add the lamb and the yogurt marinade, mix all together, cover and
simmer until meat is tender for 1 hour or so on a medium flame.
Add salt to taste and remove from heat when done.
