9,6 / 10
1 hr 15 min.
- 1 Tbsp fresh ginger (chopped)
- 8 cloves garlic cloves (peeled)
- 2 Tbsps vegetable oil
- 4 Cardamom
- 2 bay leaves
- 1 onion (peeled and finely chopped)
- 2 red peppers (deseeded and cut into strips)
- 5.333 cups lamb (cubed)
- 1 red chili pepper (whole)
- ½ tsp Turmeric
- 1 tsp ground Cumin
- 1 tsp Garam Masala
- ½ tsp ground cinnamon
- 6 tomatoes (grated)
- 2 cups water
Blend the garlic and ginger together to make a paste.
Heat the oil in a large pan and fry the cardamom pods and bay leaves for a few seconds. Add the onion and peppers. Fry until softened and lightly golden.
Add the lamb and red chilli, then add the ginger paste, spices and a little salt and cook for a few minutes till the lamb is lightly browned.
Add the tomatoes and water and simmer for around 45 minutes, or until the lamb is completely tender. You may need to top up with water occasionally. Serve hot with rice.