Tomato Lamb Curry
|Tomatoes||4 Medium, chopped|
|Green chillies||3 , slit lengthwise|
|Onions||1 Small, finely chopped|
|Cinnamon sticks||2 Medium|
|Caraway seeds||1⁄4 Teaspoon (Shajeera)|
|Coriander powder||1⁄2 Teaspoon (Dhaniya powder)|
|Garam masala powder||1⁄2 Teaspoon|
|Ginger garlic paste||1 Teaspoon|
|Turmeric powder||3 Pinch|
|Chilly powder||To Taste|
Wash lamb thoroughly and cut them into 1 inch pieces. Marinade lamb using yogurt, dhaniya powder, garam masala powder, turmeric powder, ginger garlic paste, salt and chilly powder. Mix well so that the marinade coats all the pieces well. Refrigerate for at least 2 hours or overnight.
Pressure cook the marinated lamb up to 2 whistles/until slightly tender.
Heat 3 tbs oil in a deep saucepan. Add shajeera, cloves, cinnamon sticks and chopped onions. Saute until onions turn brownish. Now add slit green chillies and chopped tomatoes. Cover with lid and cook until tomatoes turn tender.
Add the pressured cook lamb (along with the water in the cooker) and continue cooking until water has evaporated/gravy reaches required consistency. (If you would like the lamb to be more tender, then cover with lid and cook for additional 15 minutes, adding a little water if necessary).
Garnish with cilantro (optional)
Serve Hot with Indian Bread/Rice.