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SUBMITTED BY: Kelli Banerjee
2 lbs. cubed lamb

1 onion- finely chopped

ginger – grated, about 1 inch piece

garlic – 2 cloves

chili powder – 1 1/2 tsp.

turmeric powder – 1/2 tsp.

coriander powder – 1 tsp.

cumin powder – 1 tsp.

garam masala powder – 1/2 tsp.

pepper – 1/2 tsp.

butter or oil – 2 tbs.

salt to taste

lime juice – 1 tbs.

cilantro – a handful, minced 

Marinate lamb with salt, turmeric, and lime juice, over night if possible. The longer it is marinated, the more tender it will be. Add lamb to pot with 2 1/2 cups water and cook on medium/low for about an hour. 

Make a paste with all the spice powders EXCEPT garam masala, with 2 tbs. water. Set aside. 

Heat oil in pan and fry the ginger, garlic, and onion until golden. Stir constantly so it will not stick. Add the spice paste and fry for an additional 10 minutes. 

Add fried mixture to the lamb. Cook and cover over low heat for 15-30 minutes or until the sauce thickens. Stir in the garam masala and cilantro before serving. Serve over Basmati Rice.



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