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Ingredients
- ▢ 750 g lamb fillet sliced into thin strips
- ▢ 1 teaspoon ground cardamom
- ▢ 1 tablespoon garlic paste
- ▢ 1 tablespoon ginger paste
- ▢ 2 tablespoon plain yogurt
- ▢ ½ tablespoon chili powder
- ▢ 1 large onion finely chopped
- ▢ 3 green chilies sliced
- ▢ 1 dried bay leaf
- ▢ 1 tablespoon garam masala
- ▢ Salt to taste
- ▢ Oil
- ▢ Plenty of coriander cilantro leaves, to garnish
Instructions
- Combine ground cardamom, garlic paste, ginger paste, yogurt, and chili powder in a small bowl. Add sliced lamb and toss to coat. Marinate in the refrigerator for two hours.
- Heat oil in a deep pan, and stir fry onion until it turns brown. Add marinated lamb along with garam masala, bay leaves and green chilies. Mix well. Cook, covered for 10-15 minutes.
- Garnish with plenty of coriander leaves, and serve hot.
Nutrition
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Ingredients
- ▢ 750 g lamb fillet sliced into thin strips
- ▢ 1 teaspoon ground cardamom
- ▢ 1 tablespoon garlic paste
- ▢ 1 tablespoon ginger paste
- ▢ 2 tablespoon plain yogurt
- ▢ ½ tablespoon chili powder
- ▢ 1 large onion finely chopped
- ▢ 3 green chilies sliced
- ▢ 1 dried bay leaf
- ▢ 1 tablespoon garam masala
- ▢ Salt to taste
- ▢ Oil
- ▢ Plenty of coriander cilantro leaves, to garnish
Instructions
- Combine ground cardamom, garlic paste, ginger paste, yogurt, and chili powder in a small bowl. Add sliced lamb and toss to coat. Marinate in the refrigerator for two hours.
- Heat oil in a deep pan, and stir fry onion until it turns brown. Add marinated lamb along with garam masala, bay leaves and green chilies. Mix well. Cook, covered for 10-15 minutes.
- Garnish with plenty of coriander leaves, and serve hot.
