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!
5 responses
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 🙂