- 2 tbsp Oil
- 1 Onion, Grated
- 2 Garlic Cloves, Chopped
- 500g Diced Lamb
- 3 tsp Turmeric
- 1 tsp Chili powder
- 1 tsp salt
- 400g Can of Chopped Tomatoes
- 2 tsp Butter
- 2 Fresh Chillies, Sliced (Green & Red)
- 3 tsp Cumin
- 3 tsp Coriander
- 2 tbsp Fresh Ginger, Grated
- 2 tbsp Fresh Coriander, Chopped
Method:
- Heat the oil in a large deep pan or Wok over medium high heat. Add the onions and garlic and cook for about 3-4 minutes.
- Add the Lamb, Turmeric, Chili powder and Salt. Fry gently, scraping the bottom of the pan frequently and turning the Lamb until it brown in colour.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes allow to thicken slightly.
- Add the Butter, Cumin,Coriander, Ginger and Fresh Chillies and simmer for another 5-6 minutes, now add the fresh coriander & simmer for 2 minutes more then serve with rice or Naan bread. Enjoy!
Serves 4
we made this, didn’t have lamb so used steak and a vegi version using aubergine and roasted butternut squash. Really easy to make and tasted delicious x