1. In large bowl, season lamb pieces with salt and pepper. 2. In a non-stick pan, heat two tablespoons of oil. 3. Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate. 4. In a non-stick sauce pan, heat oil. 5. To the hot oil, add whole red chilies; fry for 30 sec. 6. Add turmeric and chopped onions, and fry until brown. 7. Put garlic and ginger into the onion mixture; fry for 30 sec. 8. To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes. 9. Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well. 10. Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute. 11. When cooked, turn off the heat and add chopped cilantro to garnish. 12. Serve hot with rice, and or roti (flat bread). ---------------------------------------------------------------------------
Nutrition
Ingredients
