Lal

[yasmin]

Ingredients:

1 kg leg of lamb, cut into 1 1/2 inch pieces
125g ghee
50g finely chopped garlic
175g finely sliced onions
4 green cardamoms
4 black cardamoms
1 inch piece cinnamon stick
200g natural yoghurt
5g cumin powder
15g coriander powder
1/2 tsp turmeric powder
10/15/20 whole red chillies (more or less depending on type of chilli used)
salt to taste
1/2 cup finely chopped green coriander leaves

Preparation:

Place in a bowl the yoghurt, cumin, coriander, turmeric, red chillies, salt and mix well. Keep aside for 15 minutes.

Method:

Add ghee to a large heavy-based pan and place on medium heat. Saute garlic lightly and then add onions, green and black cardamoms, cinnamon and fry until onions are golden brown. Add lamb and fry on high heat for 3-4 minutes. Add the yoghurt mixture and keep frying on medium heat until all liquid evaporates and the ghee begins to separate from the masala. Add 2-3 cups of water and, when it comes to a boil, cover the pan with a tight fitting lid, reduce heat and simmer until lamb is tender.

Transfer into a serving dish. Garnish with coriander leaves and serve with chappatis or rice or eaT IT RAW