Ingredients

• Boneless lamb shoulder, cubed 700 g
• Plain yogurt 150 g
• Onions, finely sliced 2 large
• Tomatoes, chopped 3 medium
• Garlic, minced 5 cloves
• Fresh ginger, grated 2 tbsp
• Garam masala 2 tsp
• Ground coriander 2 tsp
• Ground cumin 1 tsp
• Chili powder 1 tsp
• Ghee or oil 3 tbsp
• Salt to taste

Instructions

1. 1

   Marinate the lamb in the yogurt with half the ginger and garlic for at least 30 minutes.

2. 2

   Heat the ghee in a heavy pot and fry the onions until browned, then add the remaining ginger and garlic and cook for 1 minute.

3. 3

   Stir in the ground coriander, cumin and chili powder, then add the tomatoes and cook until they break down into a thick masala.

4. 4

   Add the marinated lamb and stir well, searing for a few minutes until the meat is coated and lightly browned.

5. 5

   Pour in 300 ml water, season with salt, cover and simmer gently for 75 minutes until the lamb is fork-tender.

6. 6

   Sprinkle in the garam masala, simmer uncovered for 5 more minutes to thicken, and serve with basmati rice.