Ghee or cooking oil.

2 large Onions finely chopped

Ginger and garlic paste

5 Cardamom pods

5 whole cloves

4 bay leaves

4 green chillies finely chopped

Diced lamb 1kg

1 tomatoes tin pureed

1 tbs tomato paste

1tbs paprika powder

1tbs meat masala MDH

Salt taste

Chopped corriander for garnish

1 red and 1 green sliced chilli for garnish

Instructions
Dry fry the bhuna spices in a non stick pan over medium heat until they start releasing their aromas. Be careful as they can easily burn.

Tip the spice mix into a pestle and mortar or spice grinder and grind to fine powder.

Heat the ghee or oil and fry the onions over medium-low heat while stirring for 5 minutes.

Add the garlic, ginger, bay leaves, salt, cardamom pods and cloves. Cook for 2 minutes.

Stir in the pureed tomatoes and tomato paste. Add the ground bhuna spices and green chillies, cook over high heat for 3 minutes until you have a thick paste.

Add the lamb and stir to combine and coat in the sauce. Cook for 5 minutes on high flame.

Cover with the lid and reduce the heat to lowest setting. Simmer for 1 hour, stirring occasionally to check the liquid released out of the meat

Add the paprika , meat masala uncover the pot and increase the heat to high. Cook for another 15-20 minutes, stirring often, until the sauce is lovely and thick and almost all the liquid has evaporated.

Check the seasoning and add salt and Discard the bay leaves.

Garnish with coriander and thinly sliced chillies.

Serve over basmati Jeera rice or tawa roti.

Bon appetite enjoy 😊
by
Parmjit Sohall
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