Ingredients:
500g lamb/mutton
250g pumpkin
3 green chilies
150g curd (yogurt)
150g onion
12 garlic cloves
1 inch fresh ginger
2 bay leaves
1 bunch coriander leaves (cilantro)
1/2 tsp garam masala
1 tsp red chili powder
1/2 tsp turmeric
1 tsp salt
2 tbsp oil
1/2 cup water
Directions:
Rinse and cut meat into bite size pieces.
Mix meat with curd and salt and let marinate for 1 hour.
Grind and make a paste of the onion, ginger and garlic.
Heat the oil in a saucepan. Add the onion paste, bay leaves, turmeric and chili powder in the hot oil and fry for 2 minutes.
Add the meat, salt and garam masala in the pan and fry for 5 minutes.
Pour 1/2 cup water in the pan and stir well. Cover and cook for 25 minutes.
Meanwhile, peel and cut the pumpkin into cubes. Cook the pumpkin in a pressure cooker for 2-3 minutes. Drain the water and mash the pumpkin into pulp.
Mix the pumpkin with the meat in the pan. Cook for 8 more minutes until gravy becomes thick.
Remove from heat. Sprinkle with chopped cilantro and serve.
