Preparation / Directions:
Wash the lamb pieces, mix with salt, turmeric and boil. Heat oil in a pan, add 100g of onions, ginger-garlic paste, garam masala, chile powder along with lamb pieces and fry until they are golden. Keep aside. Boil tomatoes, red chiles, salt in a vessel and make a puree. Heat oil in another pan, fry remaining onions, ginger-garlic paste with tomato puree and cook until the gravy thickens. To this, add 4 tbsp yogurt, garam masala, salt and remove from heat. Place the lamb pieces in this gravy with yogurt and sliced ginger on it. Serve hot.