Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Lemon; juice of |
| 2 \N | Garlic cloves; crushed |
| 2 tablespoons | Olive or sunflower oil |
| 875 grams | Tenderlean boneless lamb joint; cut into2.5cm |
| \N \N | ; (1-inch) cubes (1 |
| \N \N | ; 3/4lb) |
| 1 large | Onion; sliced |
| 2½ \N | Cm; (1-inch) piece of |
| \N \N | ; fresh root ginger, |
| \N \N | ; grated |
| 2 teaspoons | Garam masala; or to taste |
| 1 teaspoon | Chilli powder; or to taste (1 to 2) |
| 4 \N | Cardamom pods |
| 1 tablespoon | Tomato puree |
| 1 \N | 397 gram can chopped tomatoes; (14oz) |
| 150 millilitres | Beef stock; (1/4 pint) |
| 1 \N | 150 gram car low-fat natural yogurt; (5oz) |
| \N \N | Salt and pepper |
| \N \N | Chopped fresh coriander; to garnish |
Mix the lemon juice, garlic, oil and a little salt together in a bowl and stir in the lamb. Cover and marinate in the refrigerator overnight.
Place the lamb and marinade in a large pan, add the onion and ginger and cook gently for 5 minutes, stirring occasionally.
Add the garam masala, chilli powder, cardamom pods and seasoning. Cook for 2 minutes, stirring continuously.
Stir in the tomato puree, tomatoes and stock. Bring to the boil, cover and simmer for 1-1½ hours, stirring occasionally.
Carefully stir in the yogurt. Check the seasoning and serve straight away, garnished with chopped coriander.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.