Cooking Instructions
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Step 1
Heat the
Ghee (1 Tbsp)
in a heavy bottom wok. Add the
Lamb (1.1 lb)
, stir well to break up any clumps. Cook uncovered over low heat for 30-45 minutes until it cooks through and begins to change color.
Step 2
Add the
Onions (2)
,
Tomatoes (2)
,
Fresh Cilantro (1 bunch)
,
Fresh Ginger (1 piece)
,
Garlic (5 cloves)
,
Green Chili Pepper (2)
,
Ground Coriander (1/2 Tbsp)
,
Roasted Cumin Powder (1/2 Tbsp)
,
Kashmiri Red Chili Powder (1/2 tsp)
, and
Ground Turmeric (1/2 tsp)
. Mix well, season with
Salt (to taste)
, then cover and leave to cook over low heat for about 30 minutes.
Step 3
Stir in the
Bell Peppers (2)
, then the
Greek Yogurt (1 cup)
. Cook again covered over low heat until the liquid has evaporated, 15-20 minutes.
Step 4
Taste and adjust seasoning, add the juice of the
Lime (1/2)
if desired, or more cilantro. Drizzle remaining
Ghee (1 Tbsp)
over the top. Serve hot with naan, parathas, sheermal or tandoori roti.
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