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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.