Ref: 249
Heading: Mains
Cuisine: Indian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
600 g
Lamb or chicken thigh cut into chunks
400 g
Tomatoes chopped canned
300 ml
Water
2 Green bell peppers cut into chunks
2 Medium onion chopped
60 g
Groundnut oil or Ghee
1 Lamb or chicken stock cube or gel pot
2 tbsp
Garlic finely chopped
2 tbsp
Ginger grated
1 tsp
Turmeric ground
4 Cardamom pods
4 Cloves
1 tsp
Coriander powder
1 tsp
Cumin powder
2 tsp
Chilli Powder
1 tsp
Garam Masala
2 tbsp
Tomato Puree
6 Green Finger Chillies sliced in half lengthways
Method
Step 1
A non stick wok is best for this but a good frying pan will work. Place oil in the pan/wok & fry onion, cardamom pods & cloves until light brown on a med heat, add garlic & ginger, continue frying for 3 mins.
Step 2
While the onions are frying, in a bowl mix the turmeric, coriander, cumin, garam masala & chilli powders in a little of the water to make a loose paste, add to the onion mix & fry & stir for 1/2 min.
Step 3
Add the lamb & cook for 3 mins, add canned tomato, water, tomato puree & lamb stock cube, cover with any lid turn down to low & simmer for 30 mins stirring occasionally.
Step 4
Add green bell/sweet pepper & green chilli & stir in & cook for a further 10 mins, if still to wet, remove lid turn up the heat & reduce sauce stirring often.
Suggestion & Tips
Nice with a naan bread onion bhaji & rice. You can use raw prawns instead, but put in at the same time as the chilli & green bell pepper not to over cook.