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sunflower oil ginger paste garlic ground cloves ground cinnamon Green Cardamom ground turmeric salt chilli powder ground cumin lean lamb onions bay leaves boiling water tomatoes lime Garam Masala
Viewed: 45 - Published at: 9 years agoIngredients
- 3 tbsp sunflower oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 0.5 tsp ground cloves
- 0.5 tsp ground cinnamon
- 1 tsp green cardamom powder
- 0.5 tsp ground turmeric
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 kg (2.2lbs) lean lamb, diced
- 2 onions, peeled and sliced into thin wedges
- 2 bay leaves
- 400 ml (14.1fl oz) boiling water
- 2 tomatoes, halved and thinly sliced
- 0.5 lime, juice only
- 1 tsp garam masala
Method
- Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon, cardamom, turmeric, salt, chilli powder and cumin.
- Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the spices.
- Cook over a high heat for 5 minutes to seal the meat then add the boiling water.
- Bring to the boil, then reduce the heat, cover the pan loosely and simmer for 40 minutes.
- Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5 minutes before serving.
