The Punjab is famous the world over for the quality of its fine cuisine. Some of the recipes from this region are not just unique but synonymous with quality. Punjabi chefs pride themselves for their expertise in presentation and preparation of their traditional recipes.

Ingredients:

4 tablespoons Oil
1 Medium onion (finely chopped)
2 Cloves
1 Brown cardamon
2 Green cardamons
3 Black peppercorns
3 inch Cinnamon stick
1 Large onion (thickly chopped)
1/2 teaspoon Chilli Powder
1 Clove of garlic (crushed and chopped finely)
4 tablespoons Basic Curry Sauce
1 teaspoon Special Spice Mixture
1/2 teaspoon Cumin seeds
5 tablespoons Natural yoghurt
5 tablespoons Hot water
1 pinch Salt
1 portion Lamb (pre cooked)
1 Tomato peeled, quarted and deseeded)
1/2 teaspoon Garam masala
1/2 tablespoon Green pepper
2 tablespoons Freshly chopped coriander leaves
1 tablespoon Single cream

Directions:

Heat the oil and fry the finely chopped onion until golden brown, then remove the onion from the oil, put into a dish and leave to one side. Add cloves, cardamoms, peppercorns, cinnamon stick to the hot oil, and stir for one minute.

Add the thickly chopped onion, chilli powder and crushed garlic and stir-fry for ten minutes on a low heat. Add the basic curry sauce, special spice mixture, cumin seeds and blend in before adding the yogurt. Stir fry for a further two minutes.

Add hot water, salt and cooked lamb. Leave on a fairly high heat for two and a half minutes.

When the lamb is well heated, put contents into a pyrex or similar casserole dish. Garnish with the already fried onion, tomato, garam masala, green pepper and coriander leaves.

Place in a pre heated oven for fifteen minutes. Remove from the oven, pour the cream over the top and serve.