Prep time 10 mins
Marinade lamb for at least 30 mins (I usually go for 2 hours but you can also leave it overnight)
Cooking time 1 hour, 20 mins (or you can simmer for an extra 30 mins if you like)
Gluten free, nut free, meat
8 garlic cloves
Fresh ginger (a piece about an inch and a half in size)
Green chillies (4 or 5)
Salt (heaped teaspoon)
Garam masala (heaped teaspoon)
Turmeric powder (level teaspoon)
Cumin powder (heaped teaspoon)
Ground coriander (1 heaped teaspoon)
Paprika (1 level teaspoon)
Chilli powder (1 level teaspoon)
Fresh coriander leaves (handful)
Tin of plum tomatoes
400 to 500g diced lamb (shoulder if possible)
Fenugreek (teaspoon of dried leaves)
Lemon juice (half lemon)
- Dice the lamb and mix well with the blended garlic, ginger and chillies as well as all the spices and salt. Cover and leave for at least 30 mins in the fridge.
- Heat the butter in a pan and add the finely chopped onion.
- Once the onion has softened but before it browns, add the marinated lamb, cooking on a medium to high heat for around 10 mins until it browns a little and the water mostly dries.
- Then add the tin of plum tomatoes and turn the heat right up as you stir the tomatoes in and squash them down to create a lovely thick paste for the lamb and spices to bubble away in.
- Once the sauce starts to reduce right down, add a pint and a half of water and once this has started to boil, reduce the heat to the lowest setting on a small hob.
- Squeeze in the lemon juice, add fenugreek leaves and fresh coriander and leave to simmer with the lid on for about an hour, stirring every ten mins or so
- After the hour, turn the heat up and reduce the mixture down to the consistency you like for about 5 mins.
Serve with yogurt/raita and a chapati and some pickle. Aubergine, potatoes or saag are wicked accompanying dishes.