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This recipe was uploaded by Iamchocolate*~
Enjoy Curry Lovers!
Now begin to finely slice the onions and garlic, then grate the ginger thinly.
Put your saucepan on a medium heat with a few lugs of Olive oil, let the oil heat up then add your garlic, stir occasionally so it doesn't stick once the garlic has gone slightly golden, add your onions, ginger, cardamom pods and 1tbsp of salt (I usually guess as I don't like a lot of salt so don't quote me on the measurements) give it a quick stir, cover and leave to simmer for 5mins.
Once your onions are beginning to melt add the Lamb and tomato, stir and leave to simmer for a further 15mins.
Now the juices should be running out of the Lamb, so you may add the spices. Turmeric, Coriander, Cumin, Cumin Seeds, and Chilli Flakes. Stir well so all the spices are covering the meat and are well infused with the sauce. Add boiling water if you like more sauce but only a little bit max being half a pint. Reduce the heat. And leave to cook for 30-40mins depending on how tender and saucy you want your dish to be.
Once cooked take off the hob and leave for a maximum of an hour so the spices can marinate the dish.
Serve with Naan (I like garlic Naan) or basmati rice.
You can also go the extra mile and make your own flatbread.
All you need is: 200g Flour, 1tsp Baking Powder, Salt, Pepper and Boiling Water.
Add flour, baking powder, salt, pepper and boiling water to a bowl. Knead the dough in a bowl, once it is one big ball separate the dough into small balls. The sprinkle flour on a flat surface and dust your dough balls with flour, roll out the dough to form a round flat shape, cook on a dry pan. And Voila you have flat bread! You can add various other herbs&spices like paprika smoked or not, coriander seeds, garlic, chilli.