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1 tbsp -
2 - medium onions, chopped
2 - green chillies, chopped
1 tbsp - grated fresh
1.5 tsp - grounded coriander
1/2 - 1 tsp - chilli powder
1 kg (2 lb) - lamb. cut into bite-sized cubes
1 tsp - salt
410 g - crushed
2 tbsp -
fresh coriander (cilantro) leaves to garnish
How to Make Bombay Curry
Heat ghee in a large pan, add onion and cook over medium heat.
Keep stirring until soft. Add garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder.
Stir until just heated through.
Add meat and cook. Keep stirring over high heat until the meat is well coated with the spice mixture and appears brown.
Add salt and drained tomatoes. Sim and cover for 1.5 hours or until the meat is tender.
Add coconut milk and stir. Sim uncovered for another 5 minutes or until the sauce has thickened slightly.
Serve garnished with coriander leaves.
Serve with naan or rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.