~Recipe Credit: Haloodie Foodie ~

(Check out his instagram for more recipes)

Ingredients

• 1kg Lamb
• 3 medium onions (finely sliced)
• 1 cup oil
• 1 tsp jeeru / cumin seeds
• 4 small pieces of cinnamon sticks / taj
• 2 medium sized pieces of bay leaves
• 4 cloves / lawing
• 4 pepper pods/ mari
• 1 tbsp ginger garlic paste
• 1 tsp turmeric / arad / haldi powder
• salt to taste
• 2 tsps ground black pepper
• 1 tbsp coriander / dhana powder
• 1 tbsp cumin / jeera powder
• 2 tsps chilli powder
• 1 tsp tandoori powder
• 2 tomatoes (chopped)
• 1/2 tin tomato (grounded)
• 2 tbsps tomato puree
• 100g natural yogurt
• few strands of saffron (optional)
• few bullet chillies to garnish
• chopped coriander to garnish.

Method

1. Recite Bismillah
2. In a pot, heat oil.
3. Add cumin seeds, bay leaves, cinnamon sticks, pepper pods & cloves.Cook for few seconds
4. Then add onions. Fry until the deep caramelisation stage, stirring every few minutes.
5. Add ginger garlic paste, turmeric, salt & black pepper. Mix well
6. Then add meat & cook till all the water in the meat evaporates.
7. If needed add some boiling water to ensure the meat cooks.
8. Add coriander powder, cumin powder, chilli powder, tandoori powder, tomatoes, tin tomato, tomato puree, yogurt & saffron. Mix well.
9. Cook on low heat till the tomatoes have dissolved & meat is tender. Season with salt.
10. If you feel the meat is still not tender, add a little bit of water, place a flat skillet under the pot & cook on low hear till meat is tender.
11. Garnish with bullet chillies & chopped coriander.