• 1 kg lamb or goat meat, diced
• 2 red onions, finely chopped to allow better browning
• 2 medium tomatoes. These can be fresh or canned “crushed” tomatoes.
• Sliced or crushed ginger or ginger paste (1 tsp)
• 3-5 chopped garlic cloves or 1 tbsp ginger paste
• 2 green chilies – sliced
• 2-3 tbsp plain full fat yogurt
• 1 tsp haldi powder
• 1 tsp red chili powder
• 1 tsp dhaniya powder
• 1 tsp zeera powder
• 1 tsp garam masala
• 1 tsp Shan Korma Masala
• Salt, to taste
• 2 tbsp ghee or cooking oil
• Handful of chopped fresh cilantro leaves for garnish
• A few cups of water

Instructions:

1. Heat cooking oil and start browning the onions. They should be golden brown.
2. Optionally, grind the onions in a mixer once they are golden brown
3. Add the ginger, garlic, red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala and fry for a minute
4. Add the meat and brown it
5. Add the green chilies
6. Add the pureed tomatoes and cook until the oil separates from the spices
7. Add the yogurt
8. Cover the saucepan and let the meat cook on low heat until it is soft. This may take 1 hr or more. Make sure there is enough water to avoid burning the dish. Let it cook until the meat is tender and the curry should be somewhat thick.
9. Serve with green cilantro leaves