RECIPES OF PAKISTAN

Ingredients

2 lbs

1 tsp

6 tbsp

9 tbsp

Vegetable oil

2 1/2

2

2

3

3-5 tsp

3 tsp

2 tsp

1 tsp

1 tsp

2 1/2 tsp

1 1/2 tsp

4 tbsp

1 cup

6 tbsp

A bunch

Onions (finely chopped)

Red chillies (thinly sliced)

Green chillies (thinly sliced)

Tomatoes (thickly sliced)

Red chilli powder

Garam masala

Cumin

Fenugreek

Ground coriander

Garlic paste

Ginger paste

Tomato puree

Curry sauce

Oil (or ghee) (or more if needed)

Fresh coriander (cilantro) leaves (chopped)

Salt (adjust to taste)

1. Gently heat the oil and the curry sauce along with the turmeric powder for pre-cooking and simmer it for about 5 minutes
2. Add the cubed lamb and simmer gently with the lid on for 20-30 minutes (or until tender)
3. Once cooked drain off the sediment
4. Fry 2 chopped onions in oil or ghee over a medium heat until translucent or golden brown
5. Meanwhile, take the 1/2 onion, 1/2 tsp garlic and ginger and a pinch of salt and cook this in vegetable oil over a medium heat until it is dark brown
6. Add this to the other fried onions
7. Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala , cumin, fenugreek, ground coriander and tomato puree
8. Cook for approximately 3 minutes very gently
9. Add in the sliced tomatoes and chillies and stir well
10. Add in the pre-cooked lamb and stir until it is thoroughly coated
11. Add the onions (that were fried)
12. Add 1 cup of curry sauce and simmer gently for 10-15 minutes until the lamb is heated thoroughly and has absorbed the flavor from the spices
13. Skim off any excess oil
14. Season to taste and add chopped coriander (cilantro) leaves and red or green chillies