Goat/Lamb curry

The weekend as being a long one due to the labor day, was one enjoyable weekend to remember, and this came as no surprise with new recipes being experimented. There are different meats that are consumed through out the world, but for me having a fresh lamb meat that is not been frozen in some aisle and thawed when needed, does not build up a appetite. This meat was bought from a halal store and was fresh as it can get in america, because this meat has the smell of freshness, and guess what it was tender this meant that it was a young lamb that was slaughtered that morning.

Ingredients:

Lamb 1#

Yoghut 1cup

Ginger garlic paste 1Tbsp

Coriender powder 1Tbsp

Garam masala powder 1/4tsp

Turmeric powder 1/4tsp

Red chilli powder 1tsp

Cumin powder 2tsp

Cardamom 3ea

Cloves 4ea

Cinnamon stick 1ea

Onion 1ea

Green chilli 4ea

Salt tt

Oil 3Tb

Method:

1. In a bowl place the meat, yoghurt, coriender powder, chilli powder, turmeric powder, garam masala powder, and ginger garlic paste and let rest in the fridge for about 45 minutes.
2. Heat oil and saute 4 cloves, 1 stick cinnamon and 3 cardomoms until it releases the flavor, add the sliced onion and green chillies split and saute until the onion turns translucent.
3. Add 1tsp of coriender, 1tsp of cumin powder and 1tsp of chilli powder to the onion and saute for about 1 minute.
4. Add the marinated lamb to the onion and cover and cook for 35 minutes on medium heat.
5. Garnish with chopped coriender leaves.

The best combination with this is roti or naan, which is two Indian flat bread. Of course it was a great night with the family freasting on the treat for the labor day weekend.