Ingredients

• 1 kg. lamb or mutton, cut into 2 inch pieces. Leg is best but you can use other cuts. Ask the butcher to leave the bones.

• 3/4 cup of cooking oil

• 1/2 tsp. cumin seeds (jeera)

• 1/2 tsp. fennel seeds (saunf)

• 1/2 tsp. nigella seeds (kalonji/kalownji)

• 1/2 tsp. mustard seeds

• 1/2 tsp. fenugreek seeds

• A good pinch of asafoetida/hing powder

• 4 dry red chillies, broken into halves

• 5-6 garlic cloves, peeled

• 1 1/2 inch piece ginger peeled and roughly chopped

• 3 medium (400 gm.) onions, peeled (onion sizes vary, so go by weight where possible)

• 3-4 medium tomatoes, chopped finely or use tinned tomatoes

• 3 tbsp. dry fenugreek or methi leaves (kasoori methi)

• 1 full tsp. turmeric powder

• 1/2 tsp. chilli powder

• 1/2 tsp. coarsely ground chillies

• 2-3 tsp coriander powder

• 1 1/2 tsp. salt, adjust to taste

• 1 level tsp. Garam Masala

• 1/2 cup coriander leaves, washed and chopped

Instructions

1. Wash lamb and leave to drain.

2. Place onion, ginger and garlic in a food processor and chop very finely, almost like a paste.

3. Heat oil in a heavy bottomed pan and add cumin, fennel, nigella, mustard, fenugreek seeds and asafoetida powder.

4. As soon as seeds crackle, add broken up red chillies.

5. Stir only for 10 seconds and add onion ginger and garlic. Fry until onions are brown and oil separates from the mass.

6. Add all masala powders, stir fry for 10 seconds, and then add tomatoes and dry fenugreek/methi leaves.

7. Stir fry until oil separates once again.

8. Add meat, cook on high heat, stirring all the time, until meat is browned. This will take about 10 minutes for 1 kg. meat.

9. Now add 1 1/2 cup of water, bring it to boil and cover Cook on medium heat until meat is fully done. Mutton will take about 1-1/2 hour. Lamb cooks in 30-40 minutes. (You can cook the meat in a slow cooker or crock pot after adding the water.)

10. Adjust the seasoning. It should be quite hot and spicy.

11. Stir in half the coriander leaves and garam masala.

12. Serve garnished with remaining coriander leaves, with fresh Tandoori Roties or Nans or Chapatties.