Lamb in a rich tomato gravy
Added by louiseupton | Tue 01 Mar 2011 @ 13:30
A very tasty, easy to make curry. Medium hot, with lots of aromatic flavours.
900g lamb steaks, cut into small chunks
3 tablesp vegetable oil
1 large onion, chopped
2 fresh green chillies, seeds intact, chopped
4 cloves garlic, finely chopped
5cm piece root ginger, grated
1 teasp salt
1 teasp ground cumin
1 teasp ground coriander
1/2 teasp ground green cardamom powder
1/4 teasp ground mace
1/2 teasp ground cinnamon
1kg tomatoes, chopped
2 tablesp dried fenugreek leaves
150ml double cream
2 tablesp runny honey
2 tablesp ghee or clarified butter
Pour vegetable oil into a karai or wok and heat.
Add the chopped onion, garlic and ginger and fry over medium heat until softened. Add the chillies and cook for another 5 - 10 minutes.
Add the ground spices and salt and stir-fry for about 2 minutes, then add the lamb pieces.
Cook for about 10 - 15 minutes until the lamb has started to brown.
Add the tomatoes and cover the pan. Cook for 30 - 40 minutes until the lamb is almost cooked, then add the fenugreek leaves. Cook for a further 10 mintes.
Just before serving, stir in the cream, honey and ghee. Heat through and serve.