• 3 medium sized Tomatoes (chopped)
• 2 tbsps Coriander powder
• 2 tsps Red chilli paste
• 1 tsp Red chilli powder
• 2 stalks Spring onion greens (chopped)
• 4 tbsps Fresh coriander leaves (chopped)
• 2 one inch pieces Ginger juliennes

Method

• Marinade the lamb pieces in a mixture of ginger paste, garlic paste, turmeric powder, cumin powder, salt and half the yogurt for half an hour.
• Place these pieces on a skewer and cook in a tandoor or in an oven till dry and tender.
• Heat oil in a pan, add chopped onions and saute till light brown.
• Add chopped tomatoes and cook till tomatoes are soft. Add coriander powder, red chilli paste, red chilli powder and mix well.
• Add the remaining yogurt and salt and cook till oil begins to separate from the masala. Add the cooked lamb pieces and top with chopped spring onion leaves.
• Mix well. Serve hot garnished with chopped coriander leaves and ginger juliennes.
• Serve with hot chappatis.