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Ingredients (Measurement Conversion Calculator) Ginger - 2 inch piece
Bay leaves - 2
Salt - to taste
Full fat milk - 2 cups
Garlic - 6 cloves
Onion - 6, finely chopped
Lamb - 500 gm
Red chilli paste - 4
Tomato - 2, chopped
Sugar - 1 teaspoon
Turmeric powder - 2 teaspoon
Garam Masala - 2 teaspoo
Oil - 0.5 cup
Directions
Make a paste of the onion and garlic. Make a paste of the ginger separately. Heat oil in a pan/pressure cooker and put bay leaves, onion and garlic paste. Fry until the colour of the onion and garlic paste changes to brown. Add red chilli paste, ginger paste, turmeric powder, tomato and sugar and stir constantly. Add lamb and salt and cook at low hear for 5 minutes. Add milk to the contents and cover the pan/cooker. When the lamb\\\'s tender, garnish with garam masala and remove from heat. Serve hot with any Indian rice or bread item.
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Non-vegetarian dish, served as main course
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