Ingredients
The following ingredients have 4 Servings
- Low fat cooking spray
- 2 large onions (diced)
- 3 cloves of garlic (crushed)
- 1 tbsp green chilli paste
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp chilli powder
- 1 tsp ground ginger
- 400 g lean lamb leg steaks (diced)
- 150 ml warm water
- ½ tsp tamarind pulp
- Freshly chopped coriander for garnish.
Instruction
- Spray the bottom of a medium sized saucepan / casserole dish 5 times with the cooking spray.
- Turn the heat on high under the saucepan / casserole dish then when the oil begins to bubble turn down the heat to medium.
- Add the onions and garlic and stir these constantly together until soft about 5 minutes and use drops of hot water if they begin to stick to the bottom of the pan.
- Add the green chilli paste, ground cumin, ground turmeric, chilli powder and ground ginger and stir the spices into the mixture for approximately 2 minutes. Turn off the heat and allow to cool a little.
- Remove the spiced onion mixture to a blender and puree to a sauce consistency.
- Add the sauce back to the pan and bring back to a simmer. Then add the cubed lamb and the warm water. Stir the mixture together until combined then put on the lid and cook for approximately 1 hour – 1 hour 30 minutes until the lamb is cooked and tender.
- Stir in the tamarind pulp and cook for a further 5 minutes.
- Serve on rice garnished with coriander. (Rice not included in Nutrition Label calculation)