Step 1: You will need:
- 600 g lamb, chopped into 2.5 inch pieces
- 3 tbsp garlic and ginger paste
- 3 tbsp oil
- 2 tsp salt
- 1 tsp turmeric powder
- 3 tsp garam masala
- 2 tsp coriander powder
- 2 tsp ground cumin
- 2 tbsp plain yoghurt
- 1 tsp chilli powder
- 2 medium onions, finely chopped
- 3/4 tin of peeled plum tomatoes
- fresh coriander, to garnish
- 1 saucepan with lid
- 1 metal or wooden spoon to stir
Step 2: Fry onion
Add oil into a saucepan and heat on a high heat until it is very hot. Now add in the finely chopped onions and stir fry until the pieces soften and become translucent.
Step 3: Add pastes
Then add the garlic and ginger paste and keep stir-frying for 3 minutes to prevent burning and until the mixture turns light golden.
Add all of the ground spices and keep stirring whilst continuing to fry on a high heat.
Step 4: Add the meat
Then add the lamb and stir into the mixture; fry on a high heat for 5 minutes until the meat has fully browned.
Step 5: Add tomatoes
Add in the tinned tomato and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.
Step 6: Stir in yoghurt
Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on a high heat to bring this to the boil.
Now cover the pan with a lid simmer on a very low heat for 30 minutes. After this, take the lid off and give the mixture a stir.
Step 7: Simmer and stir every 30 minutes
Replace the lid back on the pan and let it simmer for another 30 minutes. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker – the meat is very tender and the colour of the sauce is redder/browner.
Serve hot, garnished with fresh coriander