Ingredients
1. Cooking oil: ¼ Cup
2. Finely chopped onions (preferably ground): 1½ Cup
3. Minced Garlic: 2 Tablespoons Cup
4. Finely chopped ginger: 1"x1"
5. Chopped Hari Mirch (Serrano Pepper): 2
6. Ground Lamb: 1½ Pound
7. Turmeric Powder: ¼ teaspoon
8. Cumin Powder: 1 teaspoon
9. Coriander powder: 1 teaspoon
10. Cinnamon stick 3"x¼" broken in half : 1
11. Cloves: 6
12. Black Cardamom cracked open: 3
13. Black Peppercorn: 6
14. Lal Mirch powder (Cayenne): ½ teaspoon or to taste
15. Salt: ½ teaspoon or to taste
16. Tomato Puree: 1 Cup
17. Dahi (Yogurt): ¼ Cup
18. Water: 1 Cup
19. Defrosted Baby green peas: 1 Cup (Optional)
20. Chopped fresh Cilantro: 2 Tablespoons
Method
1. Heat oil in a heavy bottom pan. Add onions and sauté onions till clear about 5 minutes. Add Garlic, Ginger and Hari Mirch. Continue Sautéing about 90 seconds.
2. Add Ground lamb. On medium heat continue cooking and breaking up the lamb, till all the lamb has turned brown.
2. Add ingredients 7 through 15. Sauté about one minute.
4. Add Tomato Puree. Continue sautéing till it forms a mixture (shiny).
5. Stir in Dahi. Continue sautéing for 2 minutes
6. Add water. Bring to a near boil. Turn down heat to medium. Cover. Simmer covered for 30 minutes or till done.
7. When meat is tender, stir in baby peas. Bring it to a boil. Shut off heat. Do NOT cook peas for long time, they loose color and become mushy.
Garnish with fresh chopped Cilantro
1. Cooking oil: ¼ Cup
2. Finely chopped onions (preferably ground): 1½ Cup
3. Minced Garlic: 2 Tablespoons Cup
4. Finely chopped ginger: 1"x1"
5. Chopped Hari Mirch (Serrano Pepper): 2
6. Ground Lamb: 1½ Pound
7. Turmeric Powder: ¼ teaspoon
8. Cumin Powder: 1 teaspoon
9. Coriander powder: 1 teaspoon
10. Cinnamon stick 3"x¼" broken in half : 1
11. Cloves: 6
12. Black Cardamom cracked open: 3
13. Black Peppercorn: 6
14. Lal Mirch powder (Cayenne): ½ teaspoon or to taste
15. Salt: ½ teaspoon or to taste
16. Tomato Puree: 1 Cup
17. Dahi (Yogurt): ¼ Cup
18. Water: 1 Cup
19. Defrosted Baby green peas: 1 Cup (Optional)
20. Chopped fresh Cilantro: 2 Tablespoons
Method
1. Heat oil in a heavy bottom pan. Add onions and sauté onions till clear about 5 minutes. Add Garlic, Ginger and Hari Mirch. Continue Sautéing about 90 seconds.
2. Add Ground lamb. On medium heat continue cooking and breaking up the lamb, till all the lamb has turned brown.
2. Add ingredients 7 through 15. Sauté about one minute.
4. Add Tomato Puree. Continue sautéing till it forms a mixture (shiny).
5. Stir in Dahi. Continue sautéing for 2 minutes
6. Add water. Bring to a near boil. Turn down heat to medium. Cover. Simmer covered for 30 minutes or till done.
7. When meat is tender, stir in baby peas. Bring it to a boil. Shut off heat. Do NOT cook peas for long time, they loose color and become mushy.
Garnish with fresh chopped Cilantro