Lamb Kalyaah

1½ kg lamb

2 onions finely sliced and fried, light brown

½ cup yoghurt

2 tomatoes, liquidised or grated

2 tbs fresh lemon juice

2 cinnamon sticks

5 whole cloves

5 whole black pepper

1 tsp whole jeera (cumin)

¼ tsp saffron

¼ tsp turmeric powder

2 tsp dhania (coriander) powder

1 tsp red chilli powder

2 tsp red ginger/garlic paste salt to taste

125ml butter

¼ cup vegetable oil

6 medium potatoes, halved and fried

4 boiled eggs

¼ cup coconut cream, optional 3 green chillies fresh coriander for garnish

Wash and dry the meat. Add all the spices. Mix well and allow it to marinate, preferably overnight.

Add the tomatoes, yoghurt, lemon juice and green chillies. Then add the fried onions and potatoes.

To cook, add the butter and oil to a pot. Add the marinated meat and cook on a high heat until it starts to simmer. Once simmering, lower the heat and allow to cook until done.

Add the eggs about 10 minutes before serving.

Garnish with coriander.

◆ Chicken can also be used in this dish.