PREPARATION

1. Heat 2 tablespoons olive oil in a pot, add 1 teaspoon mustard seeds, 10 curry leaves and stir well.

2. Add 115 grams ginger, 1 teaspoon garlic and saute for 2 - 3 minutes.

3. Then, add 240 grams onions and fry till translucent.

4. Add 1/2 teaspoon turmeric and stir well.

5. Now, add 350 grams lamb shoulder and mix it well. Cook for 7 - 10 minutes.

6. Then, add 1 tablespoon curry powder, 1 teaspoon red chili and mix well.

7. Add 600 grams boiled chickpeas, 400 milliliters vegetable stock and mixx it again.

8. Now, add 400 grams plum tomato, 1 1/2 teaspoons salt and again mix well.

9. Cover it with lid and cook for 30 minutes.

10. Then, add 1/2 teaspoon black pepper and mix it well.

11. Again cover it with lid and cook for 1 hour or till the lamb is tender.

12. Garnish with coriander.

13. Serve hot with rice.