Ingredients for marinade:   

                                      

• 1 kg lamb 

• 1 tsp salt 

• ½ tsp chilli powder 

• ½ tsp garam masala 

• ½ tsp ginger-garlic paste   

Method:   

1. In a large bowl, add In the lamb, salt, chilli powder, garam masala, & ginger-garlic paste. 

2. Mix well, cover and leave the lamb to marinate in the fridge overnight, or at least 15 to 30 minutes.   

Ingredients for the curry:   

• 2 tbsp oil 

• 1 tbsp ghee  

• 4 to 5 onions, finely chopped 

• 1 tsp ginger-garlic paste 

• ½ tsp red chilli powder 

• 2 tbsp coriander powder 

• 1 tsp garam masala 

• ¼ tsp turmeric powder  

• Salt to taste 

• ¼ tsp crushed black pepper 

• 200 ml yoghurt 

• 4 green chillies (Whole Chillies) 

• Few mint leaves, finely chopped 

• 1 tbsp lemon juice

 Method:   

1. In a large pot, heat oil and ghee. (Do not overheat the ghee). 

2. Add in the onions and sauté until they turn golden brown. 

3. Then add ginger-garlic paste and stir well; add red chilli powder, coriander powder, garam masala, turmeric powder, salt, and black pepper. Stir well. 

4. Now, add in the marinated lamb and cook for a minute. 

5. Then add in the yoghurt and mix well. 

6. Cover and allow the lamb to cook on medium-high heat for 15 to 20 minutes. 

7. After 20 minutes, mix the lamb, cover and cook 10 more minutes or until the lamb turns soft.

8.  Now add the whole green chillies, mint leaves and lemon juice. Mix gently, cook for a minute and serve hot with fresh bread or rice.