Lamb in spiced yoghurt

Yield: 4 servings

Measure Ingredient
1 tablespoon Oil
1 medium Onion - chopped
½ teaspoon Schwartz Garlic Granules
1 teaspoon Schwartz Ground Ginger
1 teaspoon Schwartz Ground Cumin
1½ teaspoon Schwartz Ground Coriander
3 \N Schwartz Whole Green Cardamom - seeds
\N \N ; removed and crushed
1 teaspoon Schwartz Garam Masala
1 pounds Lean lamb - cubed; (450g)
2 teaspoons Tomato puree
½ teaspoon Salt
¼ pint Cold water; (150ml)
2 teaspoons Cornflour blended with 1/4 pint; (150ml) natural
\N \N ; yoghurt

Heat the oil and fry the onion until soft. Stir in the Garlic Granules, Ginger, Cumin, Coriander, Cardamom and Garam Masala. Add the lamb and fry until browned. Stir in the tomato puree, salt, water and cornflour and yoghurt. Bring to the boil, cover and simmer for 45 minutes - 1 hour or until the lamb is tender.

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