My Red Chilli Lamb
1kg lamb shoulder on bone cut into large chunks
30 (yes 30) dried Kashmir red chillies
6 tbsp yogurt
2 tbsp coriander seeds
5 Black cardamom (seeds only)
Mix all of above together and put meat in the fridge overnight or min of 2 hours.
2 onions chopped finely
Ghee 2 tbsp
1tsp ground chilli, turmeric,cumin,ginger paste.
Fry onions in the ghee untill golden brown. Add garlic fry for 1 minutes. Add all the spices and ginger cook for 2mins . Add the meat , stir then add water just to cover the meat. Add 2 chopped tomatoes cover and cook for about 1½ hours or untill tender.