Lamb kata masala recipe from Spice Kitchen by Ragini Dey | Cooked

Name: Lamb kata masala recipe from Spice Kitchen by Ragini Dey | Cooked
Ingredients: Ingredients Quantity Ingredient 1kg diced lamb or lamb chops, or a combination of both, (see note) 2 large onions, sliced 2 tablespoons fresh ginger, chopped 2 tablespoons garlic, chopped 1 teaspoon chilli powder 1 teaspoon turmeric 4 green cardamom pods 4 cloves 4 black peppercorns 2.5cm cinnamon 2 tablespoons vegetable or canola oil 4 large tomatoes, chopped or 400g diced tomatoes, drained 125g plain yoghurt 1/2-1 teaspoon salt, or to taste coriander leaves, to garnish To serve Quantity Ingredient Missie roti or Parathas or Steamed or boiled rice, long-grain

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Servings: 4

Author : Ragini Dey

Lamb kata masala recipe from Spice Kitchen by Ragini Dey | Cooked

Ingredients

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Ingredients Quantity Ingredient 1kg diced lamb or lamb chops, or a combination of both, (see note) 2 large onions, sliced 2 tablespoons fresh ginger, chopped 2 tablespoons garlic, chopped 1 teaspoon chilli powder 1 teaspoon turmeric 4 green cardamom pods 4 cloves 4 black peppercorns 2.5cm cinnamon 2 tablespoons vegetable or canola oil 4 large tomatoes, chopped or 400 grams diced tomatoes, drained 125 grams plain yoghurt 1/2-1 teaspoon salt, or to taste coriander leaves, to garnish To serve Quantity Ingredient Missie roti or Parathas or Steamed or boiled rice, long-grain

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Instructions

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Mix together the lamb, onion, ginger, garlic, chilli powder, turmeric, cardamom pods, cloves, peppercorns, cinnamon, oil, tomato, yoghurt and salt in a large heavy-based saucepan over a medium heat. Bring to a boil. When it just starts to bubble, reduce the heat to low, cover and cook for at least 1 hour, or until the lamb is fall-apart tender, adding 60 ml water if required to keep it moist. Remove the lid, increase the heat to high and bhunao (stir-fry) over a high heat for about 15 minutes, until most of the liquid has evaporated and the oil separates from the meat. Stir in 125 ml water to form a thick sauce, garnish with the coriander and serve hot.