|
Ingredients
|
Quantity
|
|
Boneless
lamb shoulder – cut into 2” cubes
|
2 pounds
|
|
Yogurt
|
2 cups
|
|
Garlic
|
8 flakes
|
|
Chopped fresh
ginger
|
1 tbsp
|
|
Red pepper
|
1 tsp
|
|
Garam masala
|
1 tsp
|
|
Coriander
seeds
|
1 tsp
|
|
Ground cumin
seeds
|
1 tsp
|
|
Lemon juice
|
2 tsp
|
|
Oil
|
1 tbsp
|
|
Salt
|
to taste
|
Puree all
the ingredients, except the lamb and oil. Marinate the lamb in the puree for
4-5 hours in the refrigerator.
Place the
meat along with the marinade in a heavy saucepan and bring to a boil on medium high
heat.
Lower heat
to medium, cover and simmer for half an hour, until the lamb is tender.
Continue
to cook uncovered until most of the moisture has evaporated and the lamb is
thickly coated with the gravy.
Add 1 tbsp
of oil and stir fry for 2 minutes.
