1 Kilo Boneless Lamb or Mutton (to be cut into medium sized pieces)
300 gms of Lamb or Mutton Mince
one inch piece ginger (paste)
8 Flakes Garlic (paste)
A big bunch of fresh coriander leaves (chopped)
A bunch of mint leaves (chopped)
1 cup Oil
3 Big onions – sliced
5 big Tomatoes – chopped
2 Tbsp Coriander Powder
1 to 2 Tsp Chillie Powder (depending on your spice requirements)
6 Tbsp Yoghurt
1 tsp salt
4 sticks Cinnamon
8 Green cardomon
1 Tsp Shahjeera (black Cumin Seeds or Caraway Seeds)
1 small piece Nutmeg
All these to be dry roasted and ground in powder
Heat a pan or vessel. Add one cup oil. Fry the meat pieces in batches if required (so as to not crowd them). When they attain a brownish colour (remove each batch) and then add all back to pan. Add the sliced onions and salt. Mix and fry till onions become brown. Add the ginger & garlic paste, mix and fry for two minutes. Add the coriander and chilli powders and mix well.
Add beaten yoghurt and mix well. Add the coriander, mint leaves and chopped tomatoes. Mix well, close with lid and cook on slow fire for 45 minutes. If gravy dries up- add water. Add the mince and Garam Masala Powder. Mix and cook for another 15 minutes. Check for salt requirements. Add and cook for two minutes. Put off the flame and remove from stove.
Have this with Bread or Rotis or Chapati or Naan.