Non-vegetarian dish, served as main course

Indian

Lamb meat - 500 gm

Potato - 250 gm

Coriander powder - 40 gm

Garlic - 6 cloves

Onion - 120 gm, finely chopped

Turmeric powder - 1 teaspoon

Red chilli powder - 10 gm

Ginger - 1 medium piece

Tamarind juice - little amount

Oil - 40 gm

Salt - to taste

Make small pieces of the lamb and small cubes of the potatoes. Make paste of half amount of garlic and ginger, and chop the other halves. Heat oil in a pan and fry the onions, ginger and garlic. Add turmeric powder, coriander powder and chilli powder to the pan and stir constantly. Sprinkle water if needed. Once fried properly, add the lamb pieces and fry for 12 minutes. Add potatoes, salt and hot water to the pan and cook at low heat until the lamb is tender. Add the tamarind juice, cook for few more minutes and remove from heat. Serve hot with any Indian rice or bread item.

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