1 kilo of mutton - lamb 1 cup yogurt 5-6 medium size tomatoes 2 large onions (finely chopped) 3-4 whole green chillies 2 tbsps lemon juice 2 tsp. of ginger paste 2 tsp. of garlic paste 1 tsp. coriander powder 1/2 tsp. turmeric 1 tsp. garam masala powder 1 tsp. of red chilli powder salt (to taste) 1 tsp. of black pepper (freshly crushed) 2 tbsp. of oil fresh coriander leaves, few chopped. ginger julienne few 1. Mix the lamb/ mutton with - the yogurt, - garlic paste, - ginger paste, - lemon juice, - garam masala, - onion and - salt to taste, cover and allow to marinate for 3 hours. 2. Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the - green chillies and fry till they stop spluttering. 3. Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes. 4. Now add the - tomatoes, - corainder and - cumin powder - and red chilli powder and mix well. (may not need this) Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. 5. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy. Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans. #--------------------------- 2lb lamb or goat 4 large cloves of garlic 1/2 inch ginger (about 1 to 1, I think it is about 2 tablespoon of resulting paste) make paste of them (may add some water) 1 cup yougurt 3/4 teaspoon salt 3/4 teaspoon chili powder (mirch) 1/3 teaspoon turmeric fresh coriander & 5-6 red chili pepper 2 large tomato (well, the one large I buy is twice as big) 1/2 teaspoon garam masala directions: put lamb in a wok and add garlic paste put on medium heat covered cut tomatoes grate ginger wait until liquid is evaporated and add some oil add tomatoes, salt, chili powder and turmeric powder cover and wait until liquid is quite evaporated and tomatoes dissolve shape add yogurt add ginger add garam masala add fresh coriander and long slices of green chili