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1kg boned leg of lamb 1.Trim the lamb or any excess fat and cut into large cubes
2.Heat the ghee or oil in a large pot, add the onion, and cook, stirring, for 5 minutes or until soft.Stir in the yoghurt, chilli,coriander, cumin, cardamom, cloves, tumeric, garlic and ginger.
1 tablespoon oil or ghee Add the tomatoes and salt and simmer for 5 minutes.Add the lamb and stir until coated.
2 onions,chopped 3.Cover and cook over low heat for 1 hour. Add lentils and water, stir well, cover and cook, stirring occaisionally for another hour, or until lamb is tender and lentils are cooked.
125g natural or greek yoghurt 4.Add garam masala to the curry and mix through well. Serve with steamed rice, sprinkle with
1 teaspoon chilli powder,or to taste chopped coriander.
1 tablespoon ground coriander By William
2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground tumeric
3 cloves garlic,crushed
1 tablespoon grated fresh ginger
1(400g)tin chopped tomatoes
1 teaspoon salt
8 tablespoons lentils
1 teaspoon garam masala
chopped fresh coriander leaves.