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Chicken curry eggplant. Stir well and add the chopped tomatoes and sugar. Lamb leg pieces nalli 750 gms nalli means marrow bones onion 3 large sliced fine garlic 10 cloves grated fine ginger 1 inch piece grated fine oil 12 cup bay leaves 2 green cardamom 2 black cardamom 1 cloves 5 6. Reduce the heat to the lowest setting and move the pan to the smallest hob.
Punjabi lamb curry is the highlight in a carnivore punjabis kitchen. Stir well and bring to a simmer. Add the marinated lamb.
Place the lid on the pan and allow the lamb to cook gently in it own juices. With the cold winter fast approaching it will defiantly warm you up from the inside whether it be the warmth of the spices or the warmth of fulfilment. Top with enough water so it is just below the lamb.
My version uses ingredients you tend to have in your pantry as whole spices weren. Pat lamb dry with paper towels and place in a large bowl. Add the lamb and stir fry to seal the meat and coat with the masala sauce.
Every 10 minutes or so stir the masala to ensure nothing is sticking to the base of the pan. Combine onion scallion garlic fresh ginger allspice thyme leaves and 2 tablespoons oil in a blender. The recipe as adapted by me with meeso in mind who loves lamb curries.
In a small bowl combine 1 tablespoon curry powder the salt the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
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