Prep time: 10 min | Cooking time: 45 min | Serves: 4
2 lbs boneless lamb, cut into 1-inch cubes
1 large onion, finely sliced
1 green pepper, chopped
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tbsp tomato paste
1 tsp red chili powder
1 tbsp coriander powder
1 tsp garam masala powder
1 tsp nigella seeds
1 tsp cumin seeds
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
salt, to taste
MARINATE lamb for at least an hour in a blend of yogurt and ginger-garlic paste.
HEAT oil in a deep pan and add nigella and cumin seeds. Once they start to sizzle, add in sliced onions and fry till lightly browned.
STIR in spices and tomato paste, and add in the marinated lamb along with the yogurt.
COOK covered on low heat for 35-40 minutes till lamb is tender, adding water in between if it starts to dry up and stick to the pan. Season with salt and add in chopped peppers, letting it cook for another 5-10 minutes.
GARNISH with chopped coriander leaves and serve warm.
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