Lamb in a rich tomato gravy

Lamb in a rich tomato gravy
 
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This recipe was uploaded
by louiseupton

 
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Ingredients

Ingredients
Method
 
  • 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.

Lamb in a rich tomato gravy

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This recipe was uploaded by louiseupton

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

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.
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