Ingredients
:
Thumb-size piece fresh ginger, peeled
and chopped
1 tbsp garam masala
2 Ibs / 900 g lean lamb, cut into large
chunks
6 tbsp vegetable oil 4 onions, diced
2 garlic cloves, sliced
1 green chili pepper, deseeded and
finely chopped
1/2 tsp
ground cumin 1 tsp paprika
Salt and pepper
2 tbsp tomato paste (puree) 3 tomatoes,
diced
8 sprigs cilantro (fresh coriander),
leaves and stalks, finely chopped 4 tbsp yogurt
Method
:
Prep and cook time: 1 hour 20 min plus
30 min to marinate
- Mix the ginger with the garam masala and rub into the lamb chunks. Marinate at room temperature for at least 30 minutes.
- Heat 2 tbsp of oil in a large pan and fry the onion, garlic and chili pepper on a gentle heat until softened but not brown. Stir in the cumin and paprika and season with salt and pepper. Cook for 2 minutes then remove the mixture from the pan and set aside.
- Heat the remaining oil in the pan and fry the lamb on a medium heat on all sides for 5 minutes.
- Stir the tomato paste (puree) into the pan, add the onion mixture and pour over 3 cups / 750 ml water. 5. Bring to a boil then reduce the heat and cook very gently, stirring occasionally, for 1 hour or until the meat is tender.
- Check the seasoning then divide between 4 bowls and garnish with the cilantro (coriander), diced tomatoes and yogurt.