• 2 lbs. (900 grams) of Mutton or Lamb (diced)
• 1/2 tsp. of Turmeric Powder (Haldi)
• 6 tbsp. of Curry Sauce
• 9 tbsp. of Cooking Oil
• 2 ½ large Onions (finely chopped)
• 2 Red Chillies (Lal Mirch) (thinly sliced)
• 2 Green Chillies (Hari Mirch) (thinly sliced)
• 3 Tomatoes (thickly sliced)
• A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
• (chopped)
• Salt (to taste)
• 3 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
• 2 tsp. of Garam Masala Powder
• 2 tsp. of Cumin Seeds (Zeera)
• 1 tsp. of Fenugreek Seeds (Methi)
• 1 tbsp. of Ground Coriander (Pisa Dhania)
• 1 ½ tsp. of Garlic Paste (Pisa Lasan)
• 1 ½ tsp. of Ginger Paste (Pisi Adrak)
• 4 tbsp. of Tomato Puree
• 1 cup (125 ml) of Curry Sauce
• Clarified Butter (Ghee) or Cooking Oil (as needed)

Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for 5 minutes.

Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for 20-30 mins (or until lamb is tender and done.) Once cooked drain off the sediment.

Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown.

Meanwhile, take the ½ onion, half of the garlic & ginger, and a pinch of salt and cook this in cooking oil over a medium heat until it is dark brown.

Add this to the other fried onions.

Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder , cumin, fenugreek, ground coriander and tomato puree.

Cook for approximately 3 minutes very gently.

Add in the sliced tomatoes and chillies and stir well.

Add in the pre-cooked lamb and stir until it is thoroughly coated.

Add in the onions (that were fried). Add 1 cup of curry sauce.

Simmer gently for 10-15 minutes until the lamb is heated thoroughly and has absorbed the flavour from the spices.

Skim off any excess oil.

Season to taste and add in the chopped coriander/cilantro leaves and red or green chillies.

by Pak101.com (few years ago!) / 1412 views