• lamb 1 kg
  • onions 2 huge (finely cut)
  • yogurt 1&1/2 cup
  • tomatoes 7 medium
  • green stew 5
  • almonds 20 to 30 (squashed)
  • turmeric 1/2 ts
  • garlic glue 1 tbs
  • inlet leaves 2
  • garam masala powder 1 tsp
  • salt 1 tsp
  • coriander powder 1 tbs
  • fresh ginger 2 inch (finely cut)
  • red stew powder 1 tsp
  • green cardamom powder 1 tsp
  • oil 1 cup


1: bubble water and include the tomatoes and sit tight for a couple of moments till the skin of the tomatoes gets delicate, at that point channel the water strip the skin and hack the tomatoes.

2: heat oil and fry the onions, ginger, garlic glue till light brilliant on high fire.

3: presently include the meat and fry high fire till the meat changes shading.

4: at that point include the salt, cardamom powder, coriander powder, turmeric, red bean stew, cove leaves, yogurt, water 1 glass blend well hang tight for a bubble on high fire, at that point spread and cook on low to medium fire till the oil goes ahead the surface and meat is cooked totally.

5: presently include the almonds, tomatoes blend and cook on high fire till the oil goes ahead the surface.

6: include the green bean stew. garam masala blend well.

7: serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *