¾ cup of oil
1 kg lamb cut into large pieces
5 medium onions chopped
2 fresh green chilli chopped
1 tbsp of garam masala
1 cup of natural yoghurt
4 tbsp of tomato puree
2 tsp of garlic paste
2 tsp of ginger paste
salt as required
2 tspn of chilli powder
2 tspn of coriander powder
2 tspn of cumin powder
2 tspn of ground nutmeg
4 cups of water or as required
1 tspn of fennel seeds powder
2 tbsn of gram flour as a thickener
1 tbsn of plain flour
3 bay leaves
Heat the oil in a pan and add the lamb pieces and cook until it is well sealed, about 10 minutes.
Remove the lamb and set aside, using the same pan with oil, fry the chopped onions until brown and add the sealed lamb, reduce the heat and simmer further until lamb softens.
In a separate bowl, mix the yoghurt, puree, ginger and garlic paste, salt, chilli powder, coriander, nutmeg, cumin, fennel, garam masala and 3 cups of water.
Mix all the above and pour the mixture over the cooked lamb and cook for 5 minutes.
In a separate bowl mix the gram flour and plain flour in the remaining one cup of water making sure there are no lumps, add it to the lamb with the bay leaves, firstly bring to boil then lower the heat and cook for 1 hour.
The gram and plain flour act as thickeners, if it is too thick you can add water, always check for the flavours, add salt or chilli as required.
Garnish with fresh chillies and serve with fresh hot naan - especially from Spice Hut.
Enjoy cooking, Pushpa. The Spice Hut, Quesada. Tel. 966 731 063 or 620 386 078 or visit www.spicehut-quesada.com