Lamb Roast

Lamb: 3 lbs, cut into small pieces
Onion: 4, thinly sliced
Curry Leaves: 2 sprigs
Tomato: 1 big, chopped
Ginger-Garlic Paste: 2 tsp
Garam Masala Powder: 2 tsp
Turmeric Powder: 1/2 tsp
Chili Powder: 1 Tbsp
Coriander Powder: 3 Tbsp
Fennel Powder: 1 Tbsp
Green Chili: 2, thinly sliced
Cilantro Leaves: 1 cup, chopped
Salt: enough
Coconut Oil: 2 tsp
Canola Oil: 2 tsp

In a deep pan heat coconut and canola oil and add onion, green chili, and curry leaves along with some salt
When onion turns light brown add ginger-garlic paste and let it cook for 1 minute
Add garam masala, turmeric powder, chili powder, coriander powder, fennel powder and cook till the raw smell goes away (about 3-4 minutes)
Add tomatoes to this, mix well, and let it cook till they turn soft
Add lamb pieces to this along with chopped cilantro leaves. Mix well
Cook it covered for 20 minutes in medium heat
After 20 minutes open the cover and cook in high heat for about 7-8 minutes stirring often
Transfer to a serving dish, sprinkle with chopped onion or cilantro and serve hot with rice or chapathi


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