Punjabi Lamb Curry

 This curry turned out to be so super delicious. When I had one bite of the roomali roti with this curry it transported me to the Tandoori restaurant we used to go by the side of  Upper Moosi river bridge in Hyderabad.


Punjabi lamb curry (Spicy Lamb Curry)
Ingredients

For Marinade:

1. 1 lb lamb
2. 1/2 cup plain yogurt
3. 1/2 teaspoon each of salt, chilli powder, cumin powder, coriander powder

For Curry:

1. 1 medium large onion sliced 
2. 1 large tomato chopped fine
3. 2-3 green chillies slit
4. 2 bay leaves
5. 1/2 teaspoon each of methi, saunf
6. 1 teaspoon each of ginger-garlic paste, crush dried kasoori methi, garam masala
7. 1 tablespoon oil

Marinate the lamb with the ingredients in marinade for atleast 1 hr. Heat the oil in a pressure cooker, add methi and saunf and fry for a minute (The original recipe calls for grinding them into paste...but I got lazy). Add onions and fry till they start becoming dark brown. Add bay leaf and slit green chillies and fry for 30 seconds. Add ginger-garlic paste and fry for 2-3 minutes. Add tomatoes and fry for 5 minutes. Add the marinated lamb and mix well. Add a tablespoon of water. Close the cooker and cook for 3-5 whistles. Let the steam escape. Open the cooker and add kasoori methi and simmer till the gravy thickens to your liking. Serve with Roomali roti.