|Boneless lamb||500 Gram|
|Safflower oil||1⁄4 Cup (4 tbs)|
|Onions||2 Large, finely chopped|
|Minced ginger||2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Coriander powder||2 Teaspoon|
|Kashmiri masala paste||3 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Tomatoes||2 Medium, chopped|
|Water||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander||1 Tablespoon (For Garnish)|
Trim excess fat from lamb, cut into 2.5cm cubes.
Heat oil in thick-based pan over high heat, brown lamb, little at a time, on all sides.
Remove lamb from pan, set aside.
Add onion to pan, saute until golden brown.
Add ginger, garlic, saute until golden brown.
Add coriander powder, masala paste, salt, chilli (if using), stir on medium for 1 minute.
Add tomato, cover, cook on low for 5 mins, stir occasionally.
Add meat, cook on high for 1 minute, add water, cover, cook on low until meat is tender (approx. 35-40 mins), stir occasionally to prevent sticking.
Adjust salt and chilli to taste.