Tomato-lamb curry

Yield: 4 Servings

Measure Ingredient
1 kilograms Lamb, trimmed and cubed
50 grams Ghee
1 small Onion, finely chopped
15 grams Fresh ginger, finely grated
3 Cloves garlic, finely
Chopped
225 grams Tomatoes, peeled and chopped
½ teaspoon Turmeric
2 teaspoons Chilli powder
1 tablespoon Ground coriander
½ teaspoon Ground cumin
Salt
1 teaspoon Garam masala
600 millilitres Boiling water
225 grams Potatoes, peeled
Leaves from 1 sprig of
Coriander

1. Heat the ghee in a large saucepan, add the onion, ginger and garlic and fry until the onion is golden.

2. Add the tomato, turmeric, chilli powder, ground coriander, cumin, ½ teaspooon salt and garam masala. Stir and continue to fry until the fat runs clear of the spices, then add boiling water and mix well.

3. Add the meat and cook, covered, over a low heat for about 1 hour, until tender and the sauce is thick.

4. Add the potato and a little extra water, if necessary, and cook for a further 10-15 minutes until tender but not soft.

5. Sprinkle on the coriander leaves and extra salt to taste.

TNT: Imran C.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Jul 5, 1997

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