Kadhai Maas Recipe

Boneless lamb cooked with tomatoes
Ingredients:
Lamb - 1 kg, boneless pieces
Oil - 250 ml
Tomatoes - 1 kg, red and pulpy
Water - 30 to 45 ml
Salt to taste
Green Chillies - 1 1/4 cups, large and cut into 3/4 inch pieces

Method:
1. Heat the oil in a kadai.
2. Blend the tomatoes and add to the kadai.
3. Cook till the oil separates, stirring continuously.
4. Add the lamb and cook till it is almost tender, stirring and adding little water occasionally to prevent it from sticking to the bottom.
5. When the lamb is almost tender, add the salt and green chillies.
6. Cook till the green chillies are soft and the lamb is dry.
7. Serve hot.