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Ingredients for Indian Lamb Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Lamb - 2 lb (900 gms), curry cut with bones

Tempering:
Green Cardamom-6-8
Cloves-8-10
Cinnamon-2
Black Cardamom-3
Black peppercorns-3/4 tsp
Cumin seeds- 1.5 tsp
Dry Bay leaf-3

Spice Powders:
Turmeric powder-3/4 tsp
Red Chilli Powder-3 tsp
Coriander Powder- 3 tsp
Garam Masala powder-3/4 -1 tsp

Other Ingredients:
Onion, sliced -4 medium  (300 gms)
Ginger garlic paste -4 tsp
Tomatoes chopped- 4 medium  (300 gms)
Salt-2 tsp
Oil -4 tbsp
Ghee (clarified butter) - 2 tbsp

Process:

Heat oil & ghee in a pan/kadhai and add all the whole spices.
Give a stir to release the flavour and add the sliced onions.
Fry on medium heat for around 10 mins till it’s light golden brown and then add the ginger garlic paste. Mix and fry on low heat for around 2 mins and then add the lamb pieces.
Mix and sear on high heat for around 5 mins till browned and then add all the spice powders and salt.
Mix and sear on medium heat for around 2-3 mins. You can add a splash of water if required.
Now add the chopped tomatoes, mix and cook on medium heat for a min and then cover & cook on low heat for around 7-10 mins till the tomatoes are soft and pulpy. Add 1/2 tsp garam masala power, mix and cook for 2 mins.
Now add 500 ml water and cover & cook on low heat for around 30 mins
Check the meat and add more water (around 200 ml) till the meat is tender. Continue cooking on low heat for another 30 mins till meat is tender and oil separates.
Add the sliced green chillies and chopped coriander leaves. Cook on low heat for 2 mins
Serve with rice or naan.





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