Lamb with Green Herbs Recipe

1/2 kg

3 tablespoons

3

1 teaspoon

1 teaspoon

1 teaspoon

Marinade

1 1/4 cups

1

1 cup

1/2 cup

3 tablespoons

3 tablespoons

6

1 teaspoon

1 teaspoon

1/2 teaspoon

1/4 teaspoon

Boneless lamb

Oil

Medium onions, grated or crushed

Garlic paste

Ginger paste

Roasted cumin seeds, powdered

Thick curd, whisked

Green pepper (capsicum), chopped

Chopped coriander leaves

Chopped spinach leaves

Chopped fenugreek leaves

Chopped mint leaves

Green chilies, chopped

Salt

Garam masala powder

Red chili powder (optional)

Turmeric powder

• Wash meat, pat dry and cut into 5 cm cubes.

• To prepare marinade, blend curd with greens to a smooth paste in a blender and mix in salt and spice powders.

• Mix meat into marinade and marinate for 30 minutes.

• Heat oil in a non-stick pan, add onions, garlic and ginger, and fry till light brown.

• Transfer to a pressure cooker, add meat with its marinade and cook under pressure for 15 minutes.

• Allow cooker to cool before opening it.

• Sprinkle over cumin powder and serve with naan or bread.