Ingredients
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2 1/2 lbs lamb, cubed
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3 tablespoons ghee
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 teaspoon turmeric
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1 teaspoon chili powder
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1 inch cube fresh ginger, grated
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3 garlic cloves, crushed
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1 large red onion, sliced
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14 ounces tomatoes
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1 tablespoon tomato puree
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5 ounces warm water
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1 teaspoon salt
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4 ounces double cream
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2 teaspoons garam masala
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2 tablespoons fresh coriander leaves, chopped
Instructions
- Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.
- Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.
- Raise the heat to medium and refry the meat with any juices for 3 minutes.
- Add the onions and stir fry for 5 minutes.
- Add the tomatoes and tomato puree cook for 2 minutes.
- Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.
- Stir in the cream and turn off the heat.
- In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.
- Garnish with the coriander leaves.
- Serve with Cumin rice, a vegetable dish, chutney and pappads.