February 08, 2017


Boneless lamb - 500 gms (cut into 1" cubes)
Small tomato - 1 (chopped)
Onion -1 (peeled and sliced)
Fresh ginger root - 2 tbsp 
Clove powder -1 tsp
Cinnamon sticks -2
Cardamom powder - 1 tsp
Garlic paste - 2 tbsp
cashew nuts - 2 tbsp
Fresh or dry coconut - 1/4 cup
Vegetable oil -3 tbsp
Cayenne pepper - 1/2 -1 tsp
Coriander powder - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Fresh lime juice -2 tbsp
Coriander leaves


  • Grind ginger and garlic together to make paste and keep aside.
  • Grind cashew nuts and coconut  and keep aside.
  • Place a large heavy pan over medium high heat. Add the oil.
  • When the oil is hot; add cinnamon sticks and fry until fragrant.
  • Add chopped onion and ginger garlic paste; fry until onions are transparent. Stir in cayenne, coriander, turmeric and salt.
  • Add lamb pieces and fry on high flame. Stir, scraping the bottom of the pan to dislodge the spices, until meat is browned on all sides, about  5 minutes.
  • Lower the heat, cover pan, and simmer contents gently for 1 1/2 hours, or until meat is tender.
  • When meat is tender, add the mixture of ground cashews and coconut, tomato, spices and lime juice.
  • Simmer, covered, for 10 minutes longer.
  • Before serving, garnish with chopped coriander leaves.

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