LAMB WITH SUN-DRIED TOMATOES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy-based saucepan over a medium heat and add the whole spices. Fry for 20-30 seconds.
- Add the garlic, ginger and lamb. Cover and cook for about 10-15 minutes or until the oil separates from the lamb. Adjust seasoning with salt.
- Fry the meat for few more minutes or until lightly browned then add 3 cups of water.
- Cover and cook for about half an hour or until the water has evaporated and the lamb is soft, stirring occasionally.
- Add the tomatoes, green chilli and ground spices, stir well.
- Stir in the butter and fresh coriander and mix well. Serve with chapatis.
INGREDIENTS
- 550 grams cups, boneless leg of lamb, cut into bite-sized pieces
- 325 grams sun-dried tomatoes in oil, drained
- 50 ml Cooking oil
- 3-4 garlic cloves, crushed
- 1 inch piece of ginger, grated
- ½ teaspoon garam masala
- 1 tablespoon butter
- 25 grams finely chopped fresh coriander
- 1 whole green chilli, pierced
- Salt, to taste
Ground Spices
- 1 teaspoon chilli powder
- 1 teaspoon fennel seeds
- ½ teaspoon ginger paste
- ½ teaspoon turmeric
- 1 teaspoon cumin seeds
Whole Spices
- ½ teaspoon cumin seeds
- 2 bay leaves
- 1 clove, ground
- 2 inch cinnamon stick
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