Lamb Curry

Ingredients:

# Lamb meat - 1/2 kg
# Tomatoes - 1/4 kg
# Onions (finely chopped) - 1 cup
# Garlic - 1/4 cup
# Ginger - one 2inch piece
# Green chillis - 3 nos
# Garam masala powder - 1 tbsp
# Turmeric powder - 1/2 tsp
# Boiled potatoes (diced into cubes) - 2 nos
# Chilli powder - 1/2 tsp
# Mustard seeds - as required
# Coriander leaves (finely chopped) - to garnish
# Lemon juice - 1/2 tsp
# Salt - as required
# Cashews - 100 grams
# Milk - to soak cashews
# Oil or ghee - as required


Preparation:

# Clean the meat and cut it into smaller pieces and keep it aside.

# Soak cashews in milk for atleast an hour and grind it into a fine paste and keep it aside.

# Marinate the meat in chilli powder, turmeric powder, salt, and the lemon juice for atleast 2 hours.

# Grind the ginger and garlic into a fine paste along with garam masala powder, and half a cup of the chopped onions, and keep it aside.

# Grind the tomatoes into a fine paste and keep it aside. 

# In a large vessel, heat oil or ghee and splutter the mustard seeds.

# Add the onions and salt and saute until the onions turn golden brown. 

# Add the ginger garlic masala paste and saute until the raw smell fades away. 

# Add the tomato paste and saute until the oil separates. 

# Add the diced potatoes and the marinated meat, and saute for a minute. 

# Add water and cook the meat, covering the vessel in such a way that atleast 3/4th of the steam does not escape. 

# Once the meat is completely cooked and the gravy thickens, remove from fire. 

# Garnish with chopped coriander leaves and serve warm.