Along with Butter Chicken, this is one of the most popular dishes at Chait’s Tapas and Bar in Gulf Harbour.
5g whole garam masala
250g onion finely sliced
50g ginger and garlic paste (from supermarkets and specialty Indian stores)
200g lamb, diced
10g cumin powder
10g coriander powder
10g Deggi chilli powder (a brand used for colour, not taste)
250g tomato puree
Salt to taste
chopped coriander and julienned fresh ginger to serve
Method: Take a heavy based pan, add oil and heat it.
Add the whole garam masala, sauté for few seconds.
Now add the onions and let them cook until they turn golden brown.
Add the ginger and garlic paste and sauté. Add the lamb pieces and sauté until nicely seared.
Now add the cumin, coriander and chilli powders and cook the lamb along with the masala for approximately 2 to 3 minutes.
After that add tomato puree and some water if needed.
Keep on the heat until the lamb is cooked, on a slow flame covering with a lid. Adjust the seasoning.
Finish it with chopped coriander and finely cut fresh ginger.
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