“This recipe is from the northern part of India. You could use cuts of boneless lamb but I feel the bones add in the extra flavour.”
READY IN:
2hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.
  2. Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).
  3. Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).
  4. Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
  5. Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
  6. Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
  7. Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
  8. Stir in the chopped coriander leaves and remove from heat.
  9. Serve hot with plain basmati rice or naan bread (Recipe #215545).

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