Ingredients
Whole spices
2 Bay Leaves
3 Cardamom Pods
11/2 Inch Cinnamon stick
1/2 Teaspoon of Cumin Seeds
2 Cloves
Ground spices
1 Teaspoon of Garam Masala
1/2 Teaspoon of Cumin
1 Teaspoon Ginger
1 1/2 Teaspoon of Fennel
1 1/2 Teaspoon Chilli
1 Teaspoon Coriander
4 Tbs Natural Yougurt
500g Lamb Cubes
2 Onions
1 Tin of Chopped Tomatoes
4 Tablespoons of Oil
2 Cloves of Garlic
1 Inch of grated Ginger
1 Teaspoon of Arrowroot*
Fresh Coriander
Salt & pepper
Mix together yogurt half a teaspoon of the garam masala leave in a bowl to marinate for 1- 2 hrs.
Heat oil in large pan over medium heat add whole spices...fry for a few seconds before adding onions, garlic and ginger ....cook until onions until soft.
Add lamb marinated mixture to saucepan and cook for 20 minutes on a medium to low heat.
Add the rest of the ground spices and season .....cook through as a paste for a few minutes then add the tinned tomatoes cook for a few minutes on a medium heat then add 3/4 pint of water *(I always add a teaspoon arrowroot to water to help with thickening)
Bring to boil and then turn down on a low heat and simmer ....cook gently for 1 1/2 hours on a very low heat.... stirring occasionally .... topping up with water when necessary
Garnish with the Coriander.
This looks yummy xx
ReplyDeleteOoh brilliant recipe!! Love the variation, I'm definitely going to try this!
ReplyDelete