Recipe By Jaxters
Ref: 838
Heading: Mains
Cuisine: Indian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
800 g
Lamb neck or leg cut bitesize chunks
6 Garlic cloves finely grated
1 1/2 tbsp
Fresh ginger finely grated
1 tsp
Salt
1 1/2 tbsp
Ghee or clarified butter
Masala Sauce
1 Onion large finely sliced
4 Fresh Tomatoes chopped
20 Fresh curry leave (optional)
2 tsp
Coriander seeds toasted
2 tsp
Cumin seeds toasted
4 Fresh green chillies sliced in half
1 tsp
Chilli powder
1 tsp
Ground Turmeric
1 tsp
Garam masala
20 g
Fresh coriander chopped
2 tbsp
Ghee or clarified butter
Method
Step 1
Dry stir fry the cumin & coriander seed over a med heat in a lidded frying pan or wok (in a wok use the largest lid you have) until they start to smoke, then tip into a bowl then into a spice grinder or pestle & mortar & grind into a course powder.
Step 2
In a bowl add lamb chunks with ginger, garlic & salt then mix together, then turn down heat to very low, add ghee/butter, then the lamb, place the lid on & cook for 40 minutes turn lamb occasionally.
Step 3
When lamb is done remove lamb from the pan & keep to one side on a plate, add the other ghee/butter & onion, turn up the heat to med & cook for 5 minutes until onion colours, then add chopped tomatoes, chilli powder, curry leaves & turmeric, stir & cook until a thick sauce is made.
Step 4
When done add toasted cumin, coriander powder, sliced green chillies & the meat back in with any juices, then cook for 3 minutes, next add chopped coriander & garam masala, stir in then serve.
Suggestion & Tips
Have with rice &/or flat bread like naan.