Dry Lamb Curry With Yoghurt (Khandani Gosht) Recipe

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shumaila from karachi

Ingredients

• 1 ½ lb. lamb
• 2 green chillis
• 8 oz. onions
• 1 large tomato
• Small bunch of coriander leaves Oil or ghee for frying
• ½ teaspoon turmeric powder
• 2 teaspoons ground coriander seeds pinch ground cloves
• 1 teaspoon garam masala
• pinch ground cardamom seeds
• 1 teaspoon ground cummin seeds
• 2 cartons yoghurt
• sprig of mint leaves
• sprig of curry leaves
• pinch of ground cinnamon
• salt to taste

Method

Cut the lamb into 1-inch cubes. Finely chop the chillis and onions. Chop the tomato and coriander leaves. Heat some oil or ghee in a heavy pan and fry the chillis. Add the onions and cook gently without browning. Add the lamb and fry for about 10 min-utes. Add the tomato and cook until the liquid evaporates. Add the turmeric, coriander, cloves, half the garam masala, cardamoms, cummin, yoghurt, chopped coriander leaves, mint leaves, curry leaves, cinnamon and salt. Cook uncovered at a mo¬derate temperature until the meat is cooked and the yoghurt evaporated.
Sprinkle with remaining garam masala and serve hot with chapattis.
Note: Preparation time 10 minutes, Cooking time 50 minutes, To serve 4

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