Step 1: Prepare Lamb and Vegetables

Wash and chop the 460 grams of lamb forequarter chops into bite-sized pieces. Slice one onion, half a tomato, and chop 2-3 green chilies.

Step 2: Sauté Aromatics

Heat an Indian earthen clay pot on the stove. Melt about 1 tablespoon of butter. Add the sliced onion, chopped green chilies, and one stem of curry leaves. Season with salt and pepper. Mix well and fry for approximately 3 minutes until the onions soften.

Step 3: Brown the Lamb

Add the chopped lamb to the pot. Mix it well with the sautéed onions and spices. Continue to cook until the lamb starts changing its color, indicating it's browning.

Step 4: Add Pastes and Spices

Once the lamb changes color, add 0.5 tablespoon of ginger garlic paste and 0.5 tablespoon of red chili paste. Mix thoroughly. Next, add 0.5 teaspoon each of turmeric powder, cumin powder, garam masala, coriander powder, cinnamon powder, and cloves powder. Pour in 0.5 tablespoon of vinegar and mix everything together until well combined.

Step 5: Incorporate Tomatoes and Sugar

Add the sliced tomatoes to the lamb mixture and mix well. Optionally, add a pinch of sugar to balance the sourness of the curry. Stir to combine.

Step 6: Simmer the Curry

Add 1-2 cups of water to the pot, depending on how much gravy you desire. Cover the pot with a lid and let it cook on medium to low heat for 25 to 30 minutes, allowing the lamb to become tender and the flavors to meld. Check the consistency of the gravy and reduce it further if preferred.

Step 7: Serve

Once the lamb curry is cooked and the gravy has reached your desired consistency, remove it from the heat. Serve the hot and steaming lamb curry with freshly made chapatis or rice.

• Cooking in an earthen clay pot imparts a unique flavor to the curry.

• Adjust the amount of water to achieve your desired gravy consistency.

• Adding a pinch of sugar is optional but helps balance the sourness from the tomatoes and vinegar.

• Serve with dosa or paratha instead of chapati.

• Adjust spice levels by increasing or decreasing chili pastes and powders.