Ingredients:
120 gms lamb meat diced
20 gms of boiled chickpea
20 gms of boiled diced potato
1 red onion slices
20 gms tomato paste
1 teaspoon ginger garlic paste
1 teaspoon of cumin seeds
1 stick cinnamon
2 gms green cardamom
1 bay leaves
½ teaspoon of turmeric powder
½ teaspoon of red chili powder
30 ml corn oil
Salt to taste
Instructions
1. Heat oil in a pan and add onions, ginger-garlic paste, cinnamon stick, bay leaves, cardamom pods and spice powder, stir occasionally for about 2-3 minutes until onions are translucent.
2. Add tomatoes paste followed by lamb, stir and sauté for about 2-3 more minutes. Add water if necessary to prevent any burns.
3. Next add chickpeas, potatoes and water and braised, add more as needed. Bring to a boil and let it simmer until sauce thickens, it might take about 1 hour or more.
4. Adjust for salt, pepper and stew consistency.
5. Served in hollow white bread and garnish with coriander sprig.
Chef Birjesh, Le Meridien (Gurgaon)