1. heat oil & add lamb, fry for 5 minutes. 2. add the ginger paste & fry for a further 5 minutes. 3. now add the quatered tomatoes, salt &chilli flakes, cook for a further 5 minutes. 4. add the hot water n cook on low flame till lamb is tender & half of the liquid is dried up. 5. turn up the heat to high & keep stirring. 6. when 1/4 of the liquid is left add the ginger & chopped chillies, cook for further 5 mins, till the liquid is dried & the tomato skin which would have sepearted by now is curled up. 7. add chopeed corriander & serve with naan. ---------------------------------------------------------------------------
Nutrition
Ingredients
