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Categories:
plain yogurt ginger garlic turmeric ground coriander lamb onions red peppers fresh cilantro red chilies butter Garam Masala paprika tomatoes chicken baby spinach steamed rice papadums tomato raita
Viewed: 35 - Published at: 3 years agoIngredients
- 3/4 cup plain yogurt, plus extra to serve
- 1 1/2 inches fresh ginger, peeled, grated
- 4 cloves garlic, minced
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 2 1/4 lb boneless leg of lamb, trimmed, cubed
- 3 None onions, 2 roughly chopped, 1 thinly sliced
- 4 None red peppers, halved, deseeded, 1 roughly chopped, remainder sliced
- 1 bunch fresh cilantro, chopped, plus extra to serve
- 2 None red chilies, deseeded
- 5 tbsp butter or ghee
- 2 tbsp garam masala
- 1 tbsp paprika
- 1 (28 oz) can diced tomatoes
- 1 cup chicken or vegetable stock
- 4.5 oz baby spinach
- None None steamed rice, to serve
- None None papadums (or naan), to serve
- None None tomato raita, to serve
Method
- Combine yogurt, ginger, garlic, turmeric and ground coriander. Add lamb and toss to coat. Cover with plastic wrap and chill for about 1 hour to marinate.
- In a food processor, combine chopped onions, chopped pepper, cilantro roots and chilies. Process until smooth. Set aside.
- Melt butter in a saucepan over high heat. Add remaining onion and peppers and garam masala. Saute for 2-3 mins, until golden. Add chili paste and paprika. Reduce heat to low and cook, stirring, for 5 mins. Add lamb, diced tomatoes and stock. Season. Bring to a boil then simmer, partially covered, for 1 hour - 1 hour 30 mins, until meat is very tender. Add spinach and cilantro leaves.
- Serve with extra cilantro, rice, papadams, yogurt and raita.
