Heat the oil in a pan. Add the onions, saute till light brown.
Add the whole and powdered spices, lamb, ginger paste, garlic paste, salt, and yoghurt, mix well.
Cover with a thick lid that can hold about 1 cm of water on it, and cook on a low flame for 2 hours.
Remove the lid and continue to cook if you want the preparation to be dry.
Add the garam masala, mix well and serve hot.
Pleasebe judicious and courteous in selecting your words.
Not yet rated!
