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1 1/2 pounds lamb or beef with bones, cubed
2 med. onions, thinly sliced
1 tbsp fresh garlic, finely chopped
1 tbsp fresh ginger, finely chopped
3 green chili, whole or sliced
2 tsp cumin seeds, roasted and crushed
2 tsp coriander seeds, roasted and lightly crushed
1/4 tsp turmeric
1/4 tsp red chili powder, or to taste
1/2 c. yogurt
2 med. tomatoes, chopped
1 tsp salt, or to taste
1/4 tsp garam masala powder
water as needed
For garnishing:
chopped coriander and mint leaves, sliced small green chili, julienned ginger, and lemon.
Method:
In a non-stick pot, heat some oil and fry the onions until golden brown in color. Add the ginger, garlic, and green chili and fry for a minute. Add the meat and fry on med. heat for about 10 minutes; make sure to stir in between. Add 1/4 c. water and continue frying for 5 minutes or until the water dries up; stir in between. If using lamb, add 1/4 c. water again and fry for another 5 minutes; stir in between. Add the yogurt and spices and stir well. Add 1/2 c. water, cover and cook on low until meat is tender (about an hour); make sure to stir in between to prevent meat from sticking to the bottom and burning. When the meat is tender, add the tomatoes, salt and garam masala powder and cook on high while continuously stirring until the tomatoes dissolve completely. Turn heat off, add freshly squeezed lemon juice and garnish with coriander, mint, green chili and ginger. Cover and let sit for a minute or so. Serve with naan.
2 med. onions, thinly sliced
1 tbsp fresh garlic, finely chopped
1 tbsp fresh ginger, finely chopped
3 green chili, whole or sliced
2 tsp cumin seeds, roasted and crushed
2 tsp coriander seeds, roasted and lightly crushed
1/4 tsp turmeric
1/4 tsp red chili powder, or to taste
1/2 c. yogurt
2 med. tomatoes, chopped
1 tsp salt, or to taste
1/4 tsp garam masala powder
water as needed
For garnishing:
chopped coriander and mint leaves, sliced small green chili, julienned ginger, and lemon.
Method:
In a non-stick pot, heat some oil and fry the onions until golden brown in color. Add the ginger, garlic, and green chili and fry for a minute. Add the meat and fry on med. heat for about 10 minutes; make sure to stir in between. Add 1/4 c. water and continue frying for 5 minutes or until the water dries up; stir in between. If using lamb, add 1/4 c. water again and fry for another 5 minutes; stir in between. Add the yogurt and spices and stir well. Add 1/2 c. water, cover and cook on low until meat is tender (about an hour); make sure to stir in between to prevent meat from sticking to the bottom and burning. When the meat is tender, add the tomatoes, salt and garam masala powder and cook on high while continuously stirring until the tomatoes dissolve completely. Turn heat off, add freshly squeezed lemon juice and garnish with coriander, mint, green chili and ginger. Cover and let sit for a minute or so. Serve with naan.
