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
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.