Bombay Lamb Curry

Name: Bombay Lamb Curry
Ingredients: 500 g lamb, diced; 1 large onion, sliced thinly; 1 garlic clove, crushed; 1 1/2 tablespoons ghee or 1 1/2 tablespoons oil; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon fresh coarse ground black pepper; 1 1/2 tablespoons garam masala; 2 chilies; 2 bay leaves; 1 (5 cm) cinnamon sticks; 100 ml natural low-fat yogurt; 225 g tomatoes, skinned and diced; 1 teaspoon salt

15 ingredients

7 steps

Ingredients

500 g lamb, diced
1 large onion, sliced thinly
1 garlic clove, crushed
1 1/2 tablespoons ghee or 1 1/2 tablespoons oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon fresh coarse ground black pepper
1 1/2 tablespoons garam masala
2 chilies
2 bay leaves
1 (5 cm) cinnamon sticks
100 ml natural low-fat yogurt
225 g tomatoes, skinned and diced
1 teaspoon salt

Directions

1

Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
2

Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
3

Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
4

Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
5

Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
6

Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
7

Serve with Basmati rice and accompaniments.