• 1 lb. Lamb, cut into 1-in pieces (can be substituted with chicken, or shrimps)
  • 3 cups daikon, cut into 2.5 cm (1-in) long strips
  • 1 cup red bell pepper, cut into 2.5 cm (1-in) long strips
  • 1 cup onions, sliced
  • 500 ml (2 cups) lamb broth
  • 240 ml (1 cup) yogurt
  • 240 ml (1 cup) tomatoes, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon musturd seeds
  • 1/2 teaspoon jwanu (lovage seeds)
  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 30 ml (2 tbsp) clarified butter
  • 2 bay leaves
  • Salt to taste
  • 30 ml (2 tbsp) mustard oil
  • 30 ml (2 tbsp) cilantro, finely chopped, for garnish


Method:

  1. Season the meat with salt and pepper.
  2. In a non-stick pan heat two tablespoons of mustard oil, brown lamb pieces, and set aside.
  3. Drain the oil, and heat clarified butter, splitter fenugreek and mustard seeds till dark. Add onions and sautee till light brown.
  4. Add turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min in low heat.
  5. Add daikon and red bell pepper to the onion mixture. Stir-fry until wilting occurs. Transfer browned lamb pieces to the pan, mix well for 2 min.
  6. Add yogurt, tomatoes, jwanu, bay leaves and broth to the lamb mixture.
  7. Reduce the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 20 min.
  8. Garnish with chopped cilantro. Serve with roti, or rice
.