Ingredients
5 lbs boneless lamb, cubed
2 cups mustard oil
1 cup sour cream
100 g garam masala powder (incl.chilly, pepper, cumin)
2 pieces ginger
10 cloves garlic
2 teaspoons turmeric powder
1/4 cup lemon juice
1/4 cup vinegar
3 teaspoons salt

For The Curry
1 red onion, chopped
2 green chilies, chopped
ginger-garlic paste
1/2 teaspoon fenugreek seeds, for sauteed
1/2 teaspoon onion seeds, for sauteed
1/2 teaspoon cumin seed, for sauteed
2 large tomatoes

Directions
Mix all the ingredients and prepare a paste Marinate Lamb cubes with above ingredients. Keep marinated lamb overnight. Bake it in oven for 10 minutes turning each side adding few drops of mustard oil/ Butter. For cooking: In a pan pour 1 cup mustard oil. Saute the fenugreek onion seeds cumin when it turns dark color add onion and green chilly stir fry and add tomato paste to make it thick gravy then add turmeric, salt and garam masala. Cover and simmer it for 5 minute then add little water.

Now add the baked lamb cubes and cook for another 10 minute when it is well done serve hot with jasmine rice.

Ingredients
1 3/4 cups water
1 cup Basmati rice
1/4 cup frozen green peas
1 teaspoon cumin seeds

Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.