Ingredients
6 tbsp vegetable oil
2/4 Ibs
/ 1 kg lamb, cut into large chunks
1 onion, chopped
4 garlic cloves, chopped Thumb-size
piece fresh ginger, peeled and chopped
1 tsp ground cinnamon 2 tsp ground
cumin
2 tsp ground coriander
1 tsp chili powder
2 tbsp tomato paste (puree)
2 cups / 400 g canned tomatoes, chopped
Salt and pepper
Cilantro (fresh coriander), to garnish
Method
: Prep and cook time: 1 hour 30 min
1. Heat
4 tbsp of the oil in a large pan and fry the lamb pieces until browned all
over. Remove the meat from the pan and set aside.
2. Heat
the remaining oil in the pan and gently cook the onion until softened. Add the
garlic and the spices and cook for 2 minutes.
3. Stir
in the tomato paste (puree) and return the meat to the pan. Add the canned
tomatoes, season with salt and pepper and cook very gently, stirring from time
to time, for about 11/4 hours or until the meat is very tender. You
might need to add a little water during cooking to prevent the sauce from
becoming too dry. Serve garnished with cilantro (fresh coriander).