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Recipe By Jaxters

Ref: 838
Heading: Mains
Cuisine: Indian
Food Type: Meat
No of Portions: 4
Change no of portions required to :

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


  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.
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