Another version of the recipe that I posted, before. This version has no lemon juice so is smoother. The use of ghee helps give the dish a touch of class. This version is for STARDUST. So try it and post me another review. Please.

Ingredients

4 serv.

lbs lamb, cubed↗2 1⁄2 lbs
tablespoons ghee↗3 tablespoons
tablespoon ground cumin↗1 tablespoon
tablespoon ground coriander↗1 tablespoon
teaspoon turmeric↗1 teaspoon
teaspoon chili powder↗1 teaspoon
inch cube fresh ginger, grated1
garlic cloves, crushed↗3
large red onion, sliced↗1
ounces tomatoes↗14 ounces
tablespoon tomato puree↗1 tablespoon
ounces warm water5 ounces
teaspoon salt↗1 teaspoon
ounces double cream↗4 ounces
teaspoons garam masala↗2 teaspoons
tablespoons fresh coriander leaves, chopped↗2

Step-by-step instructions

1
Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
2
Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
3
Raise the heat to medium and refry the meat with any juices for 3 minutes.
4
Add the onions and stir fry for 5 minutes.
5
Add the tomatoes and tomato puree cook for 2 minutes.
6
Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
7
Stir in the cream and turn off the heat.
8
In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.
9
Garnish with the coriander leaves.
10
Serve with Cumin rice, a vegetable dish, chutney and pappads.

Source: food.com

Original recipe ↗

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