This is my all time favourite curry to make. It is adapted from my mum's recipe and the aroma wins me over every time. This is a great dish to make beforehand because it tastes better after a day or two.
Heat oil in a large saucepan over medium heat.
Stir in cumin seed and cook until they start to pop, 20 to 45 seconds.
Stir in onion, and cook until golden brown, about 5 minutes.
Add Ingredients A.
Cook for 2 minutes until fragrant.
Add chopped tomatoes and yoghurt and cook till oil seeps out.
Add the lamb, ½ cup of water and season with salt to taste.
Cover and simmer gently until the lamb is cooked, about 45 minutes or until the meat melts in your mouth.
Add water as needed while cooking to maintain desired consistency.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Serve with naan, roti or rice. You can also use chicken instead of lamb. When cooking with chicken, please omit the khaskhas.
Cook this dish one day ahead and chill it in the fridge overnight. The next day, remove the layer of fat that is on the curry.
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