1 kg Onion, grated. 3 tbsp paste of garlic & whole kashmiri chili. 1 kg tomatoes, pureed. 10 gm fresh basil, chopped. 1 kg Lamb, cut in curry pieces. Salt & paprika to taste. 2 tbsp sunflower or vegetable oil. Fresh parsley for garnish.
Heat oil in pan and carefully saute till color turns to dark brown.Add the garlic chili paste and cook further for 2 mins. Add the lamb pieces, cook on medium flame, stirring occasionally till the lamb leaves water and dries. Add salt and half cup water. Cook in the same process till the lamb leaves water and dries again. Cook till the lamb pieces almost tender. Add tomatoes and cook further till soft.add basil leaves and a cup of water, remaining salt and paprika as per taste. Continue cooking on low flame till the gravy is slightly thick and the lamb tender. Garnish with parsley and serve with steamed rice or mash potatoes.
Served here with Garlic bread.
Pictures by @lucidillusions_ (Twitter & Instagram)
Heat oil in pan and carefully saute till color turns to dark brown.Add the garlic chili paste and cook further for 2 mins. Add the lamb pieces, cook on medium flame, stirring occasionally till the lamb leaves water and dries. Add salt and half cup water. Cook in the same process till the lamb leaves water and dries again. Cook till the lamb pieces almost tender. Add tomatoes and cook further till soft.add basil leaves and a cup of water, remaining salt and paprika as per taste. Continue cooking on low flame till the gravy is slightly thick and the lamb tender. Garnish with parsley and serve with steamed rice or mash potatoes.
Served here with Garlic bread.
Pictures by @lucidillusions_ (Twitter & Instagram)
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