1 1/2 kilo lamb on the bone
3 onions chopped
1/2 cup cooking oil + 1/2 cup olive oil
500 ml tomato puree
1 ts turmeric
1 ts kashmiri chili powder
1/2 ts cayenne powder
blend: 5 TBS yogurt + 4 garlic cloves + 4 cm piece of grated ginger
1/2 piece of beef maggie cube
SPICES:
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1 ts cumin powder
1 ts coriander powder
1/2 ts coriander seeds
3 pods green cardamom
1 pod black cardamom
3 cloves
1 ts black pepper
1/4 ts cinamon
4 cm piece of cinamon stick
2 ts salt
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1/2 cilantro bunch chopped
Cook lamb in pressure cooker for 1 hour, meanwhile:
Fry onion in the oils till golden, puree them in blender and set aside (add 1/2 cup of meat broth from the pressure cooker if onion is dry).
In the same oil add the tomato puree, cook for 5 min them add the cooked meat, the turmeric, kashmiri and cayenne powders. continue cooking for several minutes then add the yogurt mixture, continue cook for another 6 min.
Add the onion puree, 3 min add the spices, cover and simmer on low for 30 min or till oil separate.
Add the chopped green cilantro, simmer 2 more minutes and done.
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