Ingredients 1 kg boneless lamb, cut into 3cm cubes 1 medium onion, chopped 2 teaspoons fresh ginger, grated 3 garlic cloves, roughly chopped 1 tablespoon coriander seed 2 teaspoons ground cumin 1 teaspoon cardamom pod 1/2 teaspoon salt 1 teaspoon chili flakes, depending on taste (less (or more) 2 tablespoons ghee 1 medium onion, extra, sliced 2 tablespoons tomato paste 1/2 cup yoghurt Directions 1Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle). 2Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour. 3Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften. 4Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over. 5Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined. 6Simmer uncovered until the liquid is absorbed. 7Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed. 8Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally. 9Serve with rice, raitas and relishes. |
