Ingredients
8.7 tablespoons ml Vegetable Oil, 2 1/4 tablespoons Ghee
and 1 tbsp honey, 1 1/8 tbsp sesame oil, 1 tbsp minced garlic, , 1 tbsp lemon juice, 1 tbsp sesame seeds, salt and black pepper.
Whole Spices
2 small Cinnamon Sticks
3 Green Cardamom
2 Black Cardamom
1 teaspoon Cumin Seeds
6 Cloves minced
1 teaspoon Black Peppercorns crushed
3 Bay Leaves
Onion Layer
4 Onions Sliced
3 1/4 teaspoons Ginger Paste
3 1/2 teaspoon Garlic Paste might need a bit more
1 1/8 tbsp Green Chilli Paste
tomato Layer
200 g Plum Tomato tin Pureed etc.
20 Cherry Tomatoes etc
Ground Spices
3 teaspoon Ground Coriander
2 teaspoon Ground Cumin
1 ½ teaspoon Ground Black Pepper
1 1/8 teaspoons Kashmiri Chilli Powder
2 teaspoons Chilli Powder
1 ½ teaspoon salt or tajine
¾ teaspoon Turmeric Powder
1.8 tablespoons Garam Masala Powder
1 1/8 tablespoons Tandoori Masala Powder
1 1/8 tablespoons Lamb Curry Mix Optional
1 Tbsp Dry Fenugreek Kasuri Methi
1 1/2 Tbsp Tomato Puree might need
a Meat
2 kg Lamb Shoulders into 1 1/2 inch chunks etc.
5 tablespoon Plain Yoghurt
2 Bullet Chilies
Heat a pot over medium high heat and add the Oil. Once hot, add whole Spices and cook till fragrant.
Add sliced Onions and cook for 20 - 25 minutes until they are a deep golden brown.
Add Garlic, Ginger and Green Chilli Paste and sauce for 2-3 minutes.
Next add all the ingredients listed under 'Tomato layer'. Cover and cook on medium heat for 10 minutes. Remove the lid and cook on medium-high heat until you see oil shining on the sides of the pan and the curry is thick. Stir frequently.
Add all the ingredients listed under 'Ground Spices' and cook on medium high for a few minutes.
Now add the Lamb and cook on high for 5-6 minutes to seal the meat and color it. Turn the heat down to low and cover and cook for about 1 hour until the Meat is tender. Check regularly to make sure it isn't sticking.
Tip - Do not proceed to the next step until the Meat is tender and can be broken when pressed with a wooden spoon.
Whisk Yoghurt in a bowl and then add to the pot along with the Bullet Chilies. Cook for 10 minutes on medium heat. Add large chunks of Potatoes in with the Meat.
Marinade the Meat
My Mother in Law prefers to marinade the Lamb pieces in Yoghurt and some of the Spices mentioned above. This tenderises the Meat and adds flavour but I often don t have time to plan ahead and so tend to make do without this step.
I also think that the beauty of this recipe is that a lot of flavor comes from the curry that coats the meat so it s not necessary to marinate the meat. At the most, I add a little Salt, Turmeric, Yoghurt, Ginger and Garlic.