1 kg LAMB CUT INTO SMALL PIECES

WASH AND DRAIN WELL

HEAT 4  TBLSP OLIVE OIL IN A LARGE POT

DUST MEAT LIGHTLY WITH FLOUR AND ADD TO OIL. BROWN MEAT WELL. REMOVE FROM POT AND SET ASIDE

TO THE SAME POT.. ADD:

1 LARGE ONION, THINLY SLICED

2 FULL TBLSP GHEE

1 FULL TSP WHOLE JEERA/CUMIN SEEDS

1 -2 LARGE SPRIGS FRESH ROSEMARY

BRAISE UNTIL ONIONS TURN TRANSCLUCENT

ADD IN MEAT WITH 2 TSP SALT AND 1 TSP MEAT TENDERISER

ADD 3 CUPS OF BOILING WATER AND COOK ON MEDIUM HEAT FOR 45 MINUTES

ADD 2 TSP DHANA JEERU

1 FULL TSP CRUSHED GARLIC

1 TSP BLACK PEPPER

1 FULL TSP GREEN MASALA

10 BABY POTATOES HALVED

2 CUPS GREEN BEANS

2 LARGE CARROTS CUT INTO ROUNDS

ADD TO MEAT AND COOK UNTIL VEG ARE COOKED THROUGH AND YOU ARE LEFT WITH A THICK GRAVY

GARNISH WITH FRESH CHOPPED HERBS AND SERVE WITH ROTI, FRESH BREAD OR FLUFFY BASMATI RICE.