Ingredients
Scale
- 750 grams lamb (bone-in pieces such as shoulder or leg)
- 2 medium onions (thinly sliced)
- 2 medium tomatoes (chopped)
- 1 cup yogurt (whisked)
- 1/2 cup heavy cream
- 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
- 1/4 teaspoon garam masala
- 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
- Prepare all ingredients by chopping onions and tomatoes and whisking the yogurt.
- In a heavy-bottomed pot, heat oil over medium heat and sauté onions until golden brown.
- Add lamb pieces and brown on all sides.
- Stir in ginger-garlic paste and spices; add chopped tomatoes and cook until softened.
- Gradually mix in yogurt while stirring to prevent curdling; then add heavy cream.
- Cover and simmer on low heat for about 75 minutes until lamb is tender.
- Adjust seasoning and garnish with fresh coriander before serving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Simmering
- Cuisine: South Asian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg