vegetable oil 5 T
large onions 2, chopped
cardamom 2 pods
cassia 3 sticks
cloves 4
lamb 1 kg, cut into chunks
large, ripe tomato 1, chopped
masala 2 t
ground cumin 2 t
ground coriander 1 t
ground fennel 2 t (optional
turmeric ½ t
crushed garlic 2 t
root ginger 1 t crushed
green chilli 1, chopped (optional)
sea salt, to taste
small potatoes 6, peeled
and chopped
coriander leaves ¼ cup chopped
jasmine rice or rotis, for serving

1 Heat the oil in a saucepan. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.
2 Add the meat and tomato and braise for 10 minutes. Add the remaining ingredients, except
the potato and coriander leaves.
3 Cover with a tightly fitting lid and simmer until the meat is just tender, about 1 hour.
4 Add the potato and cook until tender. Sprinkle with the coriander and serve with jasmine rice or
rotis and sambals.

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