CREDITS

@sh4k33r4_shaik_chothia

INGREDIENTS

1 kg spring lamb meat1 ½ medium onions (peeled and chopped)1 medium courgette ( half skin peeled off and half on - grated)3 bay leaves 3 teaspoon dried rosemary Couple of sprigs of fresh rosemary2 whole green chilli2 teaspoon salt2 teaspoon chopped garlic3 teaspoon chopped ginger1 cup of passata OR 1 cup tinned tomato (liquidise and add 3 teaspoon tomato purée to it)½ teaspoon whole jeeru (cumin)1 ¼ teaspoon chilli powder1 teaspoon dhana jeeru (cumin) powder1 teaspoon curry powder¾ teaspoon arad (Turmeric)2 teaspoon brown sugar 2-3 medium potatoes (chopped)Coriander (chopped)5 tblspns oil

METHOD

1.)Braise the onions in oil with the bay leaves, whole jeeru (cumin) and dried rosemary in a non stick pot until they’re translucent (use more oil if you’re not using a non stick pot).2.)Then add the grated courgette and cook on medium heat until the onion is golden brown.3.)Add the fresh rosemary sprigs, whole green chilli, 1 teaspoon salt, ginger garlic and cook for a further 5 minutes or so.4.)Then add the washed lamb meat- cook for 5-10 minutes until the meat starts to change colour.Cover the meat with approx 2 cups of boiling water - place a lid over the pot and cook until all of the water evaporates (approx 30-45mins).5.)Move your meat to the sides of the pot and add your passata/tomato mix, salt, chilli, arad (Turmeric), dhana jeeru (cumin), curry powder and brown sugar - Mix well then add the potatoes - Cook until the oil comes to the top (approx 5-7mins) then add 3 cups of boiling water.Cover with the lid and boil on high heat until the gravy thickens. 6.)Taste if more salt is needed - garnish with chopped coriander.7.)Serve with steamed white rice, radish raita, carrot atchaar and papad.

INFO & TIPS

This is an infusion of Indian and English flavours that pair well with lamb