1 pound Lamb boneless
4 tablespoons of cooking oil.
1 cup Chopped onions
2 tsp minced Garlic
1 tbp diced Ginger 1½ Cup Yogurt
1 tsp Cornstarch
4 drops of red food color (optional)
Salt to taste
2 Cups Water
1 tsp Cumin seeds
3"Cinnamon 1 Black Cardamom crack open the pods
3 tsp Paprika Preparation
· Cut up the meat into bite sized cubes, rub it with salt and set aside for few hours
· Whisk the corn starch into the yogurt
In a round bottom pan heat up the cooking oil and sear the meat all around for a couple min. Take the meat out and set it aside.
In the same pan over medium flame add cumin seeds then onions and cook until its golden brown and the oil separates. Add garlic and ginger and fry for another minute. Take the onions out and let cool. Once cooled process it in a blender to a fine paste. Return the paste to the pan and over a medium to low flame warm it up and add cinnamon, cloves, cardamom and fry for a minute. Add yogurt, paprika, water, lamb, couple drops of red food coloring (optional) and salt to taste. Give it a good stir—lower the flame and cook covered for 20 min or until the meat is well done. Serve hot with Rotis or Rice.