marinade:
800 g – 1 kg lamb with bones
4 tbsp hung curd/greek yoghurt (sugar free)
2 tbsp ginger & garlic (grated into a paste)
¾ tsp salt
½ tsp turmeric root powder
½ tsp red chili powder
curry:
oil
5 pods green cardamon
1 stick cinnamon
1 medium onion (chopped)
½ cup tomato puree (2 tomatoes)
2 – 4 green chili
3 tsp garam masala
1 cup water
1 tsp salt
15 curry leaves/bay leaves
garnish:
coriander leaves
Serve with Turmeric Cauli Rice or Coconut Naan.