Lamb Recipes - Lamb with Yoghurt and Tomato

Ingredients

• 60ml/4 tbsp oil or ghee

• 5 large cloves garlic, crushed

• 4 cm/1 1/2 in ginger root, finely chopped

• 2 onions, finely chopped

• 4 cloves

• 4 black peppercorns

• 2 bay leaves

• 2.5cm/1 in cinnamon stick

• 1 black cardamom pod

• 500g/18oz boned lamb, cubed

• 10ml;2 tsp ground coriander

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• 400g/14 oz canned tomatoes

• salt

• 150ml/1/4 pt 2/3 cup natural (plain) yoghurt

• 30mnl/2 tbsp chopped fresh fenugreek

• 100ml/3 1/2 fl oz/6 1/2 tbsp water

Garnish:

• 2.5ml/1/2 tsp garam masala

• 15ml;1 tbsp chopped fresh coriander

• 1 small green chili, chopped

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Method:

1. Heat the oil or ghee and fry the garlic, ginger, onions and whole spices until golden. Add the meat and fry for 10 minutes until golden.

2. Stir in the ground spices, tomatoes and salt and cook for 10 minutes until the liquid has been absorbed and the oil appears on the surface. Add the yoghurt and fenugreek and cook for 10 minutes until the liquid has been absorbed.

3. Add the water and cook over a low heat for 5 minutes until the meat is tender. Sprinkle over the garnish ingredients and serve hot with chapattis, dal fried bitter gourd or cauliflower, raita and plain rice.