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Lamb
Ingredients
1 kg diced lamb shoulder meat trimmer of all fat / 2cm cubed
3 tbsp lemon juice
1-cup natural yoghurt
1-teaspoon sea-salt
2 cloves crushed garlic
1 tbsp crushed ginger
Method
Marinate all the above for at least 6 hours before cooking.
Curry
Ingredients
2-tbsp cumin seeds crushed
2 fresh bay leave
8 cardamom pods / crushed
4 tbsp Olive oil
1 white onion diced
2-teaspoon ground coriander seeds
1-teaspoon chilli powder (2 if you like it hot!)
200 ml beef stock
1 / 400gm tomato puree / (no seeds of shin)
2 – tbsp tomato paste
½ cup chopped coriander leaves
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Heat up a large heavy pot on low heat. Fry cumin seeds, bay and cardamom pod until fragrant (2 minutes).
Add coriander seeds, chilli and olive oil then sauté onion with out colouring them. Add marinated lamb and stir in well and the lamb starts to cook. Stir in stock, tomato puree, paste and simmer covered for 1 hour all on low heat.
Season to taste with sea-salt & pepper and coriander leaves on top for garnish. Serve with baked rice.
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