03 January 2013,21:06 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a large non-stick saucepan and stir-fry the seeds for about 20-30 seconds.
  • Add the garlic paste with onion, ginger, chilli, coriander powder and meat. Stir-fry over a moderate for about 10-12 minutes.
  • Adjust seasoning with salt and a splash of water, cover and reduce the heat to the minimum.
  • Stir in half the water and continue cooking for half an hour or until the lamb is tender, stirring occasionally.
  • Once the lamb is cooked, add the yogurt and remaining water, turn up the heat and toss the meat in the gravy. Cook till 2 tablespoons of sauce is left in the final dish.
  • Stir in lemon juice to taste with the black peppercorns, garam masala and fresh coriander; cook for a minute and serve hot.


  • 220 grams lean lamb, boned, cubed, rinsed and patted dry
  • 350 ml hot water
  • 1 onion, roughly sliced
  • 1 tablespoon Cooking oil
  • ½ teaspoon each cumin, brown mustard, fennel seeds,
  • 1 teaspoon each of onion and fenugreek seeds
  • 1 teaspoon garlic paste
  • 2 tablespoon low-fat yogurt, beaten
  • 1 inch piece of fresh ginger, peeled and cut into shreds
  • 1 green chilli, halved lengthways
  • 1 teaspoon coriander powder
  • ½ teaspoon black peppercorns, pounded
  • ½ teaspoon garam masala
  • Salt to taste
  • Lemon juice to taste
  • A handful of chopped fresh coriander leaves and stalks

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