Salt to taste
½ cup water or lamb stock
Fresh coriander leaves for garnish
Optional: 2 tablespoons cream for extra richness
Instructions:
Marinate the Lamb: In a bowl, combine yogurt, half the ground spices, and a pinch of salt. Add the lamb cubes, coat well, and marinate for at least 1 hour (preferably overnight).
Cook the Base: Heat oil in a large pan over medium heat. Sauté the chopped onions until golden brown. Add ginger and garlic, cooking for 1-2 minutes.
Spice It Up: Add the remaining ground spices and stir for 30 seconds until fragrant.
Simmer the Lamb: Add the marinated lamb to the pan, cooking until it starts to brown. Stir in the ground nuts and water or stock. Bring to a gentle simmer.
Cook Slowly: Cover and simmer on low heat for 45 minutes to 1 hour, until the lamb is tender and the sauce is thickened. Stir occasionally and add a splash of water if needed.
Finish the Dish: For a creamier texture, stir in the optional cream just before serving. Garnish with fresh coriander leaves.
Serving and Storage Tips:
Serve hot with naan, roti, or basmati rice.
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