Ingredients: 800 gms Lamb dices 250 gms Sliced onions 100 gms Tomato puree 1 sprig Curry leaves 30 gms Ginger garlic paste 1 tbs Red chilli powder 1 tbs Coriander powder 5 gms Cinnamon stick, cloves, cardamom 20 ml Corn oil 100 ml Coconut milk 1 tbs Chilli garlic paste for garnish Grated coconut To taste Salt
Method: 1. Marinate the cleaned lamb cubes with ginger garlic paste and salt. Keep aside. 2. Heat up oil in a pan add whole spices, curry leaves, once it starts to splutter add sliced onions and fry until golden brown. 3. Add marinated lamb cubes and sauté for another 10 minutes. 4. Add red chilly powder, coriander powder and continue the sauté. 5. Add tomato puree and continue the cooking. Once the lamb above to done add coconut milk and chilli garlic paste. Adjust the consistency and seasonings. 6. Serve hot with saffron pulao, garnished with grated coconut.