1/2 kg lamb meat on the bone
2 large onions
1 large tomato
2 Chillies
2 cloves Garlic thinly sliced
Cinamon stick
4 cardamons
6 pepper seeds
Bay Leaf
Cloves
2 tblspn Garam masala
1/4 tspn Tumeric powder
1 tblspn Goan cashew feni
1 tspn goan vinegar
1 tspn honey
Marinate the lamb meat with Vinegar, feni, honey, turmeric powder and Garam Masala. Let it stand for at least 30 minutes.
In a pan fry finely chopped onions with cinnamon stick, cardamom, cloves, bay leaf and pepper till golden brown. add slit chilies and finely cut tomatoes and fry until onions and tomatoes have blended well.
Add a finely cut garlic and continue to fry the mixture for 2 more minutes. Now add the meat the mixture and combine well. Fry for a minute and than add 2 cups of water and let cook on medium heat for at least 35-40 minutes until the meat has cooked. At the end a nice thick gravy should be formed and not watery.
2 large onions
1 large tomato
2 Chillies
2 cloves Garlic thinly sliced
Cinamon stick
4 cardamons
6 pepper seeds
Bay Leaf
Cloves
2 tblspn Garam masala
1/4 tspn Tumeric powder
1 tblspn Goan cashew feni
1 tspn goan vinegar
1 tspn honey
Marinate the lamb meat with Vinegar, feni, honey, turmeric powder and Garam Masala. Let it stand for at least 30 minutes.
In a pan fry finely chopped onions with cinnamon stick, cardamom, cloves, bay leaf and pepper till golden brown. add slit chilies and finely cut tomatoes and fry until onions and tomatoes have blended well.
Add a finely cut garlic and continue to fry the mixture for 2 more minutes. Now add the meat the mixture and combine well. Fry for a minute and than add 2 cups of water and let cook on medium heat for at least 35-40 minutes until the meat has cooked. At the end a nice thick gravy should be formed and not watery.
Serve with Rice and Enjoy.
