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Ingredients :
1.5 kg lamb shoulder
1
kg onions
7
cloves garlic
1
1/2 teaspoons fresh ginger, grated finely
3
tablespoons yogurt
2.5
teaspoons chili powder
1
teaspoon paprika
3
tablespoons fresh cilantro leaves, chopped
2
tablespoons ground coriander
2
teaspoons black cumin seeds
3
tablespoons ghee
3
tablespoons oil
8
cardamom pods
1
teaspoon garam masala
Method :
Cut the lamb shoulder into large cubes.
Slice half the onions finely and chop the rest. Use a food processor to
blend the chopped onions, garlic, ginger, yogurt, chili powder, paprika,
cilantro leaves, ground coriander and black cumin seeds until smooth. Heat ghee and
oil in a large heavy pan and fry the sliced onion, stirring
frequently, until evenly browned. Remove from pan. Add cubed
meat to pan, not too many pieces at a time, and fry on high heat until
browned on all sides. Remove each
batch as it browned and add more. When all the
meat has been done and removed from pan, add a little more ghee or oil
if necessary and fry the blended mixture over medium heat, stirring all
the time, until it is cooked and gives out an aromatic smell. Oil should
start to appear around the edges of mixture. Return meat
to pan, add cardamom pods, stir well, cover and cook on low heat until
meat is almost tender. Stir
occasionally. It might be necessary to add a little water, but usually
the juices given out by the meat are sufficient. When meat is
tender and liquid almost absorbed, add garam masala and reserved fried
onions. Replace lid
of pan and leave on very low heat for a further 15 minutes. Serve hot with
white rice.
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