Preparation:
Trim away any excess fat from the meat and cut into 1 inch cubes. In a bowl, mix together the lemon juice, yogurt and salt, 1 garlic clove and the ginger. Add the lamb and leave in the marinade overnight. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes or until they being to sputter. Add the bay leaves and cardamom pods and fry for another 2 minutes. Add the onion and remaining garlic and fry for 5 minutes. Stir in the ground coriander, cumin and cayenne pepper and fry for 2 minutes. Add the marinated lamb and cook for 5 minutes, stirring occasionally. Add the tomatoes, tomato paste and 2/3 cup water. Bring to a boil then reduce the heat. Cover and simmer for about 1-1 1/2 hours or until the meat is tender. Serve with pain rice and garnish with toasted cumin seeds and bay leaves. |
