1 kg lamb(leg, shoulder) cut into large pieces
1 tbsp garam masala
2 onions, chopped
1 cup yogurt
2 tbsp tomato puree
2 tsp fresh ginger, grated
2 cloves garlic, grated
1 1/2 tsp salt
1/2 tsp cayenne pepper
1 tbsp ground coriander
2 tsp ground nutmeg
1 tbsp fennel seeds, crushed
1 tbsp paprika
3 bay leaves
1 green chilli, chopped
Fresh coriander, chopped
This Indian recipe is one of our favourites – try it to see why.
Heat some groundnut oil in a casserole pan and add the meat and half of the garam masala. Fry until well browned. Remove from the pan using a slotted spoon and set aside.
Add the onions to the pan and fry until golden brown. Return the meat to the pan, reduce the heat and leave to simmer, stirring occasionally.
In a separate bowl, mix the yogurt and tomato puree, ginger, garlic, salt, cayenne, ground coriander, nutmeg and the rest of the garam masala. Pour this mixture over the meat and stir fry, mixing the spices well into the meat.
Add enough water to cover, then add the fennel, paprika and bay leaves. Stir well, bring to the boil, cover and simmer for 1-1 1/2 hrs until tender.
Half an hour before it is ready, add the green chilli.
Garnish with the chopped coriander.