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(1 ½ pound) Lamb Leg (cubed) or 2 ¼ pounds of Lamb (on the bone)
1 Onion (peeled & chopped)
4 Tomatoes (quartered)
½ Red Bell Pepper (Shimla Mirch) (diced)
4 Fresh Hot Peppers (Mirch) (or to taste) (chopped)
1 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
4 Garlic Cloves (Lehsan) (peeled & chopped)
6 Big Black Cardamoms (Bari Kaali Ilaichi)
1 (4-inch) piece of Cinnamon Stick (Dal Cheeni)
6 Whole Cloves (Loung)
1 tsp. of Cumin Seeds (Sufaid Zeera) (roasted)
1 tsp. of Salt
1 ½ cups of Water
4 tbsp. of Cooking Oil
Method:
Wash the lamb well, then place it in a lidded casserole or saucepan with about 1 ½ cups of water. Add the garlic, salt, and spices to it.
Either place in a preheated oven at 375 degrees F or on the stove, and cook, covered, until just tender (about 45 minutes). Keep checking from time to time, then remove from heat, and let it stand in its steam with the lid still on, for about 20 minutes or so.
Meanwhile, heat the oil in large karahi or pan, fry the onions until golden brown, then add the red peppers, hot peppers, and tomatoes. Cook until it is nearly dry (about 10 minutes on low heat).
Then add the drained meat to the karahi or pan, with a little of the liquid. Stir-fry until it becomes quite dry. Add in the cumin seeds and the fresh cilantro/coriander leaves about 5 minutes before it is ready.
