Preparation:
Instructions
(1) Lightly roast the cumin seed and coriander seed by
frying with no oil for a minute or so, stirring constantly.
Grind these and combine them into a paste with the
other spices, the garlic, ginger, and the vinegar.
(2) Add the lamb to the marinade and mix well.
Refrigerate for 3-24 hours while mixing every few hours
as convenient.
(3) Finely chop the onions and potatoes and saut' e
them for 5 minutes in the butter.
(4) Add lamb and spice paste and simmer over low
heat for half an hour.
Notes The marinating does add a lot of flavor and makes the
meat much more tender. This can be skipped if need
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