- 600g diced lamb (I used lamb shoulder)
- 4 whole garlic cloves, peeled
- 1 tbsp ginger, grated
- 1 tsp salt
- 2 tbsp ghee
- 3 fresh tomatoes, finely chopped
- 1 tsp turmeric
- 2 chillies, chopped finely
- 3 tsp of cumin seeds, crushed
- 1 tsp red chilli powder
- 1 onion, finely sliced
- 2 whole chillies, sliced lengthways
- 1 tsp garam masala
- Handful coriander, chopped
- Place the diced lamb into a pan with garlic, ginger and salt and put the lid on the pan. Leave to cook on the lowest heat setting for 30 minutes until tender. Stir occasionally.
- In a wok heat the butter, add tomatoes and turmeric then fry to create a thick masala paste.
- Add the chopped chilli, crushed cumin, red chilli powder and then fry for a few minutes.
- Stir in the cooked lamb with all the juice from the meat into the wok and begin to stir-fry with the tomato masala. After a few minutes add the sliced onions and halved chillies.
- Stir fry the meat until the sauce thickens and you are left with it clinging to the meat entwined with delicious chunky slices of onion.
- Sprinkle in the garam masala and a handful of coriander to serve.
Served here with plain pilau, garlic and herb naan, and a dash of mint sauce.