500 g of good quality Lamb filets cur lengthwise approximately 2 inch in width
• 100 gm. or 4 tbs. thick, full-fat natural yoghurt
• Salt to taste
• 2 level tsp. coriander powder
• 1 level tsp. turmeric powder
• 1/4 tsp. or to taste, chilli powder
• 1 tsp. sweet paprika powder for colour
• 2-3 green chillies, chopped (optional)
• 1 medium onion, peeled and grated or ground to a paste
• 3-4 cloves garlic, peeled and grated or ground
• 1 inch piece of ginger, peeled and grated or ground
• 2 tbs. ground almonds
• 2 tbs. of dry methi (fenugreek) leaves
• 2-3 tbs. ghee
• 1 tsp. cumin seeds
• 1/2 tsp. methi or fenugreek seeds
• 2-3 large cardamoms
• 2 bay leaves
• 1-2 inch piece cinnamon stick
• 5-6 cloves
• 1 onion, peeled and thinly sliced/chopped
• 1/2 cup water
• 1/2 tsp. Garam Masala
• A handful of chopped coriander leaves
1. Flatten Lamb pieces by beating with a wooden hammer. The task will be easier if you score the lamb filet marking the rectanglular filets using a knife with criss-cross taking great care that the sharp-edge of the knife does not cut through the meat. Hammer both sides of the filet until the lamb is long and flat to 1/2 and inch or less thick. Be carefull the meat isn't so thin that it breaks up.
2. Mix all marinade ingredients in a bowl and add Lamb to it. Mix and leave to marinate for a few hours or overnight in a fridge. The lamb will soak in all the spices.
3. Heat ghee in a heavy bottomed pan.
4. Add cumin seeds, fenugreek seeds, cardamoms, bay leaves, cinnamon stick and cloves. When cumin seeds crackle or splutter, add sliced onion. Stir-fry until dark golden brown.
5. Add Lamb and water. Close lid and cook on medium heat until Lamb is tender. You will need to stir it from time to time, to ensure that it does not 'catch'.
6. Raise heat towards the end, until most of the liquid is absorbed. Ghee will separate at this stage, yielding a thick residual gravy
7. Adjust seasoning, add garam masala and coriander leaves and stir well. Serve hot with Chapatti or Tandoori Roti or hot rice.