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Export 22 ingredients for grocery delivery
In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.
Then, add onions and saute until caramelized, almost brown - about 5 to 10 minutes (see video).
Next, add the ginger and garlic - saute another minute.
Then, add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.
Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
Next, add the yogurt - combine well. Then, add 1/2 cup water.
Season with salt, pepper, and lemon juice.
Cover and let cook on medium for 1 hour or until the meat is fork-tender stirring every 15 minutes - if necessary, add 1/4 to 1/2 cup water to prevent it from burning.
Taste and adjust seasoning.
Garnish with fresh cilantro or parsley.
Serve with Indian chapati, naan, or rice.