members recipes

A very tasty, easy to make curry. Medium hot, with lots of aromatic flavours.

Ingredients
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

Method
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.