03 January 2013,21:19 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Process the onion, ginger, garlic with seeds and juice until well combined. Marinate the lamb with the onion mixture and stir until lamb is well coated, cover; refrigerate for several hours.
  • Heat the ghee in large saucepan, add cayenne pepper, turmeric and garam masala; stir for a minute.
  • Stir in the yogurt, then add in the lamb; cook until lamb is well browned. Stir in combined cream and water, cook, uncovered, for about an hour or until lamb is tender.
  • Stir in chickpeas and tomato, followed by the flour paste with water; stir over high heat until sauce boils and thickens. Serve sprinkled with parsley.


  • 420 grams can chickpeas, rinsed, and drained
  • 220 grams medium tomatoes, chopped
  • 150 grams brown onion, chopped
  • 3 kg leg of lamb, boned, chopped
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 1½ teaspoon garam masala
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon cardamom seeds
  • 4 teaspoons lime juice
  • 2 tablespoon ghee
  • 150 grams plain yogurt  
  • 150 grams cream
  • 200 ml water
  • 1 tablespoon plain flour, mix with 1 tablespoon of water
  • Salt, to taste
  • 2 tablespoon chopped fresh parsley

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