• Lamb cuts 1 kg
• Bay leaves (tej patta) 2
• Black cardamoms 3
• Cardamoms 8
• Coriander powder 5 tsp
• Cumin (jeera) powder 2 tsp
• Garlic, chopped 4 tsp
• Garlic paste 3 tbsp
• Ginger, shredded 4 tsp
• Ginger paste 3 tbsp
• Oil 2/3 cup
• Onions, chopped 1 cup
• Red chilli powder 1 tsp
• Red chillies, whole 4
• Salt to taste
• Tomatoes, chopped 2/3 cup
• Turmeric powder 2.5 gm
• Yogurt 2/3 cup

Whisk together the yogurt and salt and marinade the lamb in it for an hour.

Heat the oil in a pot and crackle bay leaves and both the cardamoms in it.

Add the onions and saute till light brown.

Add ginger and garlic pastes and stir for 4 to 5 minutes.

Stir in coriander, turmeric and red chilli powders.

Add the lamb with the marinade, bring to boil then reduce flame.

Let simmer, adding 3 teaspoons water at intervals. Cook until tender.

Add the tomatoes, chopped garlic and ginger and stir.

Then add the cumin and whole red chillies.

Cook on low flame till the lamb pieces are coated with the masala and tender.

Serve with a tandoori bread of your choice.

by Pak101.com (few years ago!) / 1133 views