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Lamb Kheema

From Corinne Cooley

Directions:

For 5-10 minutes, boil 1 clove of garlic, bay leaves, and lamb in 2 cups of water. Pour off the water.

For 1 minute, activate the spices by frying the cinnamon, cardamom, and cloves in the oil.

Add the onions. When the onions are lightly browned, add the ginger, garlic and green chilies.

For 5 minutes, saute all that with the boiled meat.

For 5 minutes, cook with half the garam masala mix and the rest of the spices (turmeric, red chili powder, cumin, coriander).

Add the tomatoes and salt and cook until a couple minutes after the liquid is gone.

Add 2 cups of water and cook until the meat is tender.

For 5 minutes, fry the whole thing up with the remaining garam masala mix. Serve with the cilantro.