Heat up the olive oil in a wok on medium heat until hot
Add the ginger paste, garlic paste, and green chilli paste then sauté for 1-2 minutes – green chilli paste can be made by grinding 3 green chillies with a few tablespoons of water
Add the lamb/mutton and cook for 5 minutes on high heat until the colour changes
Add 500ml water before covering and cook for 60 minutes until the water dries up
Add the pureed onions and cook for 5 minutes
Add the salt, chilli powder, Kashmiri chilli powder and black pepper then cook the spices for 2-3 minutes on medium heat
Add the chopped tomatoes and cook for 4-5 minutes
Add the yoghurt and the remaining 150ml water then stir immediately to prevent any curdling and cook for a further 8-10 minutes on medium heat
Add the cumin powder, bullet chillies and julienned ginger then cook for 2-3 minutes
Garnish with coriander and dried fenugreek leaves
Serve alongside a side of fresh homemade naan and enjoy!
Latest comments (5)
Hi what part of lamb did you use
Hi, did you change the recipe? There was no onion before and the sequence seems a bit different too
It’s great to hear from you! I haven’t made any changes to the recipe. Initially there was an error in the instructions where i missed out the onions. If you have any questions or need further clarification, feel free to ask.
Superb
Thank you so much for checking out my recipe 🙂