Ingredients
The following ingredients have 6 Servings
- 30ml (1 tbsp) ghee
- 2 large onions, peeled and thinly sliced
- 800g (2lbs) lamb shoulder, cubed
- 30ml (2 tbsp) ground turmeric
- 500ml (2 cups) curry base sauce
- 250ml (1 cup) onion paste
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 5ml (1 tsp) ground fenugreek
- 5ml (1 tbsp) garam masala
- 15ml (1 tbsp) chilli powder
- Coriander, for garnishing
Instruction
- Heat the ghee in a large ovenproof casserole.
- Gently fry the onions until softened.
- Cover the lamb with turmeric and brown on all sides in the casserole with the onions.
- Pour in the curry base sauce, stir and cover with a lid.
- Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
- Add the remaining ingredients with the lamb and let it simmer for 15 minutes in order for the spices to be incorporated into the curry.
- Serve with favourite Indian side dishes. Enjoy!
