Ingredients
Scale
- 750 grams lamb (bone-in pieces)
- 1 cup yogurt
- 2 medium onions (thinly sliced)
- 2 medium tomatoes (chopped)
- 2 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 3-4 green cardamom pods
- 1 cinnamon stick
- 4-5 cloves
- 1/4 cup cooking oil or ghee
- Salt (to taste)
- Fresh coriander leaves (for garnish)
Instructions
- Marinate the lamb pieces in yogurt, ginger-garlic paste, turmeric, red chili powder, coriander, cumin, and salt. Let it sit for at least 30 minutes.
- In a heavy-bottomed pot, heat oil over medium heat and sauté sliced onions until golden brown.
- Add cardamom pods, cinnamon stick, cloves, and sauté until fragrant.
- Stir in chopped tomatoes and cook until they soften into a thick sauce.
- Add marinated lamb along with any remaining marinade to the pot and mix well. Cover tightly and simmer on low heat for about 75 minutes or until tender.
- Stir in heavy cream and garam masala; simmer uncovered for an additional 5–10 minutes before serving.
- Garnish with fresh coriander leaves or slivered almonds.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mughlai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 335
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg