Ingredients

1. Oil: 4 tbsp
2. Lamb: 1 lb
3. Onion: 1 (large)
4. Garlic paste: 1 tsp
5. Ginger paste: 1.5 tsp
6. Turmeric powder: 1 tsp
7. Cumin powder: 1.5 tsp
8. Coriander powder: 1.5 tsp
9. Cinnamon stick: ½
10. Water: 3 cups
11. Black cardamom powder: ¼ tsp
12. Tomato paste: 4 tbsp
13. Salt to taste
14. Red chili to taste
15. Green chili: 1-2 small (optional)
16. Chopped cilantro for garnish

Preparation

1. Add yogurt, besan, one cup of water and turmeric powder to the blender. Mix it until it’s a smooth mixture and set it aside.
2. Place a pot on the stove and heat eight tablespoons of oil.
3. Add chopped onions to the oil and cook for five minutes or until they have caramelized.
4. Add turmeric powder followed by yogurt and basen mixture and stir it regularly. Add four cups of water and mix it well.
5. Place the above mixture on medium heat for fifteen minutes while stirring regularly.
6. In the meantime, place another pan on the stove for Tarka. To prepare Tarka, add four tablespoons of oil . Once the oil is hot, add ginger followed by garlic and let it cook for a few minutes. Add cumin seeds, mustard seeds, coriander powder, curry leaves, and mix well. After a few seconds, Tarka is ready.
7. Now add tarka to the pot with yogurt and besan mixture. Turn the stove to low heat and stir it regularly for fifteen minutes and your curry is ready.
8. Add pakoras right before serving.

Garnish with cilantro and enjoy with rice.

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