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Ingredients :
1.5 kg boned lamb shoulder
2
tablespoons ghee
2
large onions, chopped
5
cloves garlic, chopped
1
tablespoon fresh ginger, chopped finely
2.5
tablespoons curry powder
2
tablespoons vinegar
3
large tomatoes, chopped
2
fresh red chilies
2
tablespoons fresh mint leaves, chopped
1
teaspoon garam masala
1
tablespoon fresh cilantro, chopped
Salt to taste
Method :
Wash and cut the lamb into bite-size
cubes. Heat a saucepan with the ghee and gently fry the garlic, onion
and ginger until soft and golden Add the curry powder, vinegar and salt.
Stir thoroughly. Add the lamb cubes and cook, stirring constantly until
the meat is coated with the spice mixture. Add chili, tomato and mint. Cover and
cook over low heat for 1 1/2 hours or until lamb is tender, stirring
occasionally. The tomatoes
should provide enough liquid for the meat to cook in but, if necessary,
add a little hot water, approximately half cup, just enough to prevent
meat from sticking to pan. Add garam
masala and chopped coriander leaves for the last 5 minutes of cooking
time. Serve with
white rice.
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