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)