I know, I know. It’s been a very long Holiday, but I really needed it, and I’m glad that while I was away you guys were still visiting my blog. Thank you so much.
You must be wondering where did I go and what did I do? Right? Hmmmm, well that needs a whole blog post, and I’m not going to tell you details now, I want to keep you guessing.
For now, I will leave you with my first recipe after a very looooong holiday. Lamb in spicy thick gravy, it’s an Indian dish served in weddings and on special occasions, (You remember how I love Indian food).
Tender lamb pieces in thick, spicy, and yummy gravy that usually have lots of Ghee (clarified butter), but I thought it’s better to go easy on my waist and yours.
It’s an easy dish to put together but the lamb needs to cook for a while. I have used a pressure cooker and it was ready in 20 minutes. If you don’t have a pressure cooker, you will need to let this bad boy boil on medium heat for around to hours. Don’t cuss me out, you know how red meat is, I got nothing to do with it.
Now here is the recipe …