Lamb Curry Mamtas - 1 And Variations Recipe

Ingredients

• 500 gm. cubed lamb, bite size pieces. On bone is better. I usually cook Lamb leg, but other cuts are fine too
• 4 tbsp. cooking oil (surplus oil can be removed after cooking)
• 1 large or 2 small onions, approximately 200-225 gm. I have used red onions here.
• 1/2 inch piece of ginger
• 2-3 cloves of garlic
• 250 gm. tin of tomatoes or 2-3 medium sized fresh tomatoes
• <b>Whole spices</b>
• 1 tsp. black cumin seeds (Shahi jeera). Use ordinary one, if you do not have black cumin.
• 2 bay leaf*
• 1-2 pieces of cinnamon stick*
• 2 large cardamoms*
• 3-4 small green cardamoms*
• 4-5 cloves*
• 5-6 black peppers*
• *If you do not have these whole spices, use 1 1/2 tsp. <a href="/recipe/garam-masala/">Garam Masala</a> instead.
• <b>Ground Spices</b>
• 1 tsp. turmeric
• 2 tsp. coriander powder
• 1 heaped tsp. paprika powder for colour (optional)
• 1/2 tsp. chilli powder-adjust to taste and according to the heat of chilli powder you are using
• Salt to taste
• <b>Garnish</b>
• A handful of fresh coriander leaves
• 1/2 tsp. <a href="/recipe/garam-masala/">Garam Masala</a>