Ingredients
The following ingredients have 6 Servings
- 15ml (1 tbsp) ghee or oil
- 1 onion, finely sliced
- 4 garlic cloves, peeled and crushed
- 2.5cm (1in) piece fresh ginger root, peeled and grated
- 5ml (1 tsp) salt
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 5ml (1 tsp) chilli powder
- 5 large tomatoes, washed and chopped
- 1kg (2 lbs) boneless stewing lamb, cut into cubes
- 5ml (1 tsp) garam masala
- 1 green chilli, washed and finely sliced
- Julienned ginger root, for garnishing
- 30g (1oz) fresh coriander leaves, washed and chopped
Instruction
- Heat the ghee or oil in a large frying pan.
- Fry the onions gently for about 3 minutes or until softened.
- Add the garlic and ginger and fry for another minute.
- Place the meat in the pan and brown all over on medium heat.
- Stir in the salt, cumin, coriander and chilli powder.
- Add the tomatoes, give it a good stir and place the lid on the pan.
- Simmer the lamb on a low heat for 1 hour 30 minutes. Check in every once in a while to see if a little bit of water needs adding to the gravy.
- Add the garam masala and cook for 5 more minutes.
- Garnish with chilli, ginger and coriander. Serve with rice and naan.
