4 October 2012
First fry the lamb in oil for some time.
Next, add in little salt, followed by the green slit chilies, tomatoes and crushed red chilies.
Then allow it to cook on slow fire.
After that add little water if necessary.
Following that add in the cinnamon, cloves and cardamom pods.
allow this to cook and simmer for a while.
Lastly garnish with ginger - very finely sliced.
Serve with hot parathas or chapatis or pita bread.
It even tastes nice with pulao.