👨‍🍳 作り方

1. 1

   In a karahi or large wok, heat 6 tbsp of ghee or oil over medium-high heat. Add the lamb pieces and sear until browned on all sides. Remove lamb and set aside.

2. 2

   Add the remaining 2 tbsp of ghee or oil to the karahi. Add the chopped onion and sauté until golden brown, about 8-10 minutes.

3. 3

   Add the minced ginger and garlic, and sliced green chilies. Sauté for 2-3 minutes until fragrant.

4. 4

   Add the pureed or chopped tomatoes, turmeric powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate.

5. 5

   Return the browned lamb to the karahi. Add 1 cup of water, stir to combine, and bring to a simmer. Cover the karahi, reduce heat to low, and cook for 1 to 1.5 hours, or until the lamb is tender. Add more water if the sauce becomes too dry.

6. 6

   Once the lamb is tender, uncover the karahi, increase the heat to medium-high, and cook for another 10-15 minutes to allow the sauce to thicken to your desired consistency.

7. 7

   Garnish with fresh chopped coriander and julienned ginger before serving.