2 tablespoons Garam Masala, mixed with 2 tbsp water to form a paste
2 stalks Coriander Leaves, for garnishing
1 tablespoons Cooking Oil
1 cup plain Yogurt, whisked with 1 litre of water
3 cloves Garlic, minced
Directions
Trim the fats of the lamb fillet or shoulder, cut into 4x4 cm cubes. Rinse with water and pat dry with paper towel.
Heat cooking oil in a medium saucepan or heatproof casserole pot, add the lamb and fry until brown. Set aside.
Add garlic, onion, and ginger to the saucepan/pot, fry until fragrant. Add garam masala paste and stir for 2-3 minutes.
Return lamb to the saucepan/pot, pour in yogurt mixture and add MAGGI® Chicken Stock Cube. Simmer on low heat for 30 minutes.
Add potato, carrot and peas and cook for another 25-30 minutes or until the lamb turns soft and tender. Season with MAGGI® CukupRasa if necessary. Garnish with coriander leaves and extra peas. Serve immediately with baguette slices or basmati rice.