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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Lamb cooked in spices and tomatoes. Much loved Indian classic dish. Lots of ingredients to give the flavour, well worth the effort. Preparation is the day before cooking. Ingredients:
2 lbs lean lamb, cubed (fat free) |
3 tablespoons lemon juice |
1 cup plain yogurt |
1 teaspoon salt |
2 garlic cloves, crushed |
1 inch fresh gingerroot, grated |
5 tablespoons oil |
1 teaspoon cumin seed |
2 bay leaves |
4 green cardamom pods, split open |
1 onion, chopped |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1 teaspoon chili powder |
14 ounces canned tomatoes, chopped |
2 tablespoons tomato puree |
Directions:
1. Mix the lemon juice with he yogurt, salt, 1 clove of garlic and the ginger. Add the meat stir to coat the meat and set aside to marinate overnight.
2. Heat the oil in a large pan and fry the cumin seeds till they start to pop,add the bay leaves and cardamom and cook for 2 minutes.
3. Add the onion and the other garlic clove and cook for 2 minutes.
4. Add the lamb and it's marinade and cook for 5 minutes.
5. Add the tomatoes and tomato puree with 1/4 pint water, stir. Bring to the boil, lower the heat and simmer till neat is tender.
6. Serve with cumin rice.
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