INGREDIENTS
1/2 tbsp
Coriander Seeds
1 tsp
Black Peppercorns
1/4 tsp
Fennel Seeds
1/8 tsp
Fenugreek Seeds
2 cloves
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2
Dried Chili
2 tbsp
Cooking Oil (Neutral)
100 g
Onion (Cut into a medium fine dice)
20 g
Fresh Ginger (Grated)
6 cloves
Garlic (Crushed into a paste)
350 g
Lamb Shoulder (Diced)
2 tbsp
Tomato Puree
150 milliliters
Coconut Milk
1/4 tsp
Salt
1/2 tbsp
Garam Masala