1 pound boneless lamb, cut into small cubes
2 onions, finely sliced
4 medium sized tomatoes, chopped
3 tbsp oil
Salt to taste
Ground To Paste:
12 green chilies
4 garlic flakes
1" ginger piece
1 tsp cumin seeds
A small bunch coriander leaves
4 green chilies,slit
1 t bsp green coriander,chopped
Heat oil in a pan and fry the sliced onions until golden brown in color.
Add the ground masala to the onions and sauté over high fire.
When the oil begins to separate, add the lamb cubes and salt to taste.
Fry well till the lamb pieces become tender, add the chopped tomatoes and some water.
Simmer the curry till the lamb is fully cooked,and water evoperates.
Garnish with slit green chillies and coriander leaves and serve hot.