Baked Lamb Recipe

• 1 kg fatty Lamb Pieces
• ½ kg small Onions
• 1 kg Onions (sliced)
• 1 large Carrot
• Salt (to taste)
• ½ kg Potatoes (boiled)
• ½ kg Peas (boiled)
• 60 ml Vinegar
• 4 Eggs (hard boiled)
• ½ cup Oil
  
  For Masala:
• 118 ml Vinegar
• 1 Coconut (grated)
• 1 large piece Ginger
• 1 clove Garlic
• 6 Green Chilies
• 6 dry Goan Red Chilies
• 2 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 10 Almonds
• 8 Cardamoms
• 9 Cloves
• 2 Cinnamon Sticks
• 1 tsp Turmeric Powder

• Combine lamb, small onions, carrot, and salt in a large pot. Cook until the meat turns tender.
• Mash the onions and carrot using some water.
• Heat oil in a pan and deep fry the onion slices until golden and crusty.
• Remove from heat and dry the onions. Thereafter, crush the onions. Mix with the lamb stew.
• Combine all the ingredients of ground masala and grind into a fine paste.
• Re-heat the oil and fry the masala for 2-3 minutes. Blend in the stew.
• Add potatoes, peas, and vinegar. Stir well. Cook on low flame, until well mixed.
• Top up with eggs and serve hot.