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1 lb of Lamb Legs (boneless & chopped into 1/2 inch (1 cm cubes)
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1 small Onion
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4 Almonds (Baadaam)
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½ tsp. of Ginger Powder (Adrak Powder)
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½ tsp. Garlic Powder (Lehsan Powder)
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1 heaped tsp. of Coconut (Khopra)
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4 ounces of
Plain Yogurt
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4 tbsp. of Clarified Butter (Ghee) or Cooking Oil or Melted Butter
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3 tbsp. of Water
- Grind the almonds and mix them with the garlic powder, ginger powder and coconut. Add this mixture to the
plain yogurt
and mix thoroughly.
- Put cubes of meat in a bowl and pour the mixed yogurt over it. Set aside for 15 minutes to marinate.
- Pour the clarified butter, cooking oil, or butter on a frying pan or tawa and spread marinated meat over it. Cut the onion and layer it over the meat.
- Add 3 tablespoons of water and cover the pan. Leave it to cook for 15 minutes on a low light.
- Remove lid and stir meat, put the lid back on and let it cook for a further ten minutes. If the meat is golden brown and the oil starts to cseparate, its ready to be served, otherwise cook it for another five minutes or so.
Tip: Always use halal meat for curries. Non-drained meats can change the color and taste of curries.
