- 4 dried red chillies
- 3 fresh green chillies
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri garam masala
- 1 inch piece of root ginger, peeled and grated
- 5 cloves garlic, crushed
- 4 tablespoons desiccated coconut
- 3 tomatoes, chopped
- 6 tablespoons oil
- 2 large onions, sliced thinly
- 1kg (2 lb) lamb, washed, pat dry and cut into 1 1/2″ pieces
- 1/2 teaspoon turmeric
- 1/2 pint plain yoghurt
- 1/2 teaspoon saffron
- 20 blanched almonds
- A handful chopped coriander
- salt to taste
Prep: 15 mins | Cook: 1 hour 30 mins
Grind the red chilies, green chilies, cumin seeds, garam masala, ginger, garlic, grated coconut and tomatoes together into a smooth paste.
Heat the oil in a pan and fry the onions until golden.
Add the spice paste and fry it until the oil separates from the mixture.
Now add the lamb pieces and the salt and cook until it is almost done. Stirring frequently.
Add the yoghurt, saffron and the blanched almonds and mix well.
Cook over low heat until the meat is tender and the gravy is thick.
Garnish with chopped coriander leaves.
Serve with hot freshly steamed rice.
Tip You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too! Make it in a slow cooker and cook for 8 to 10 hours.