Cuisine
Indian
Time
3 hrs 15 mins
Servings
4 people people
• Marinade the lamb with the garam masala, and 2 Tbsp natural yoghurt. Set Aside
• Blend together the spice mix
• Heat the oil in a large heavy-based casserole and cook the onions and coriander stalks. Dedicate time to cooking off the onions as they will become the rich base of the sauce, this should take 20-30 minutes.
• Once caramelized, add the garlic, chilli and ginger and fry for 2 minutes. Then add the spice mix and fry for another 2 minutes.
• Add the lamb and fry for 4-5 minutes until coated and browned. Mix in the tomato purée and add in the cinnamon and bay leaves.
• Cover with stock or water and simmer for 2-3 hours until the meat is tender and sauce is thick.
• Stir in the yoghurt and cook for 10 minutes.
• Serve garnished with the fresh coriander leaves.
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