Yield: 4 servings
|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.