Ingredients: 600g Lamb cubed 3 teaspoon ginger and garlic paste 3 tablespoon oil 2 teaspoon salt 1 teaspoon turmeric powder 2 teaspoon dhana 2 teaspoon ground jeeru (cumin) 2 tablespoon plain yoghurt 1 teaspoon chilli powder 2 medium onions finely chopped ¾ tin of peeled tomatoes Fresh coriander to garnish
Add oil to saucepan on high heat until very hot. Now add in the finely chopped onions and stir fry until pieces soften and become translucent.
Then add the garlic and ginger paste and keep stir – frying fro 3 minutes to prevent burning until the mixture is golden brown. Add all of the ground spices and keep stirring whilst continuing to fry on high heat.
Then add the lamb and stir into the mixture fry on high heat for 5 minutes until the meat has fully browned.
Add in tinned tomatoes and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.
Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on high heat to bring to the boil.
Simmer and stir for every 30 minutes until meat is tender and gravy is thick.