Ingredients:

  • 2 tbsp ghee
  • 1 large yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 green chilies, slit lengthwise
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 1 lb ground lamb (80/20)
  • 1 cup crushed tomatoes

Instructions:

  1. Heat the ghee in a large heavy-bottomed skillet over medium-high heat. Add the diced onions and sauté for 5-7 minutes until they turn a translucent, golden brown.
  2. Stir in the ginger paste, garlic paste, and green chilies, cooking for another 60 seconds until the raw aroma disappears.
  3. Reduce heat to medium. Add the cumin, coriander, turmeric, and red chili powder. Stir constantly for 30-60 seconds until the oil shimmers and becomes fragrant.
  4. Increase the heat to high and add the ground lamb. Break the meat apart with a spatula, stirring frequently, and cook until the lamb is no longer pink and has developed a deep, mahogany-brown color.
  5. Stir in the crushed tomatoes and salt. Cook for 3-5 minutes until the tomatoes thicken and blend with the meat.