A rich and comforting fakeaway dish.
Ingredients
Serves 4-6
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 cm fresh ginger, peeled
- 1 red chilli, chopped
- 1 tbsp vegetable oil or ghee
- 2 tbsp. madras spice mix
- 500g shoulder lamb, diced
- 400g chopped tomatoes, tinned
- Salt and pepper
To serve:
- Handful coriander, chopped
- rice, Roti, naan and mango chutney and lime wedges, to serve
Method
- In a food processor, blend onion, garlic cloves, ginger and red chilli to a puree.
- In a sauté pan, over medium heat, heat 1 tbsp vegetable oil and add the lamb pieces. Cook over high heat for two minutes until coloured. remove the lamb pieces from the pan if desired.
- Then, in the pan, add the vegetable puree. Fry for 30 seconds, until softened.
- Add in the spice mix and stir well. Cook for a couple of seconds, then add the seared lamb pieces back into the pan. Stir and toss in the spice mixture.Pour in the chopped tomatoes, along with seasoning. Cover and cook on a low heat for 1 hour and 30minutes to 2 hours, until the lamb is tender.
- Remove from the heat. Check the seasoning. And stir through some fresh coriander.
- Serve with your favourite side and a big dollop of mango chutney.
