Caxton magazines staffINGREDIENTS
- 60ml sunflower oil
- 2 onions, finely chopped
- 7,5ml coarse salt
- 15ml fresh ginger, crushed
- 15ml fresh garlic, crushed
- 30ml red chilli powder
- 1,2kg lamb knuckles
- 10ml ground coriander
- 5ml ground cumin
- 2,5ml turmeric
- 15ml garam masala
- 1 x 400g tin
- chopped tomatoes
- salt and pepper, to taste
- 30g chopped fresh coriander, to serve
METHOD
1. Heat the oil in a large heavy-based pan on a medium heat. Add the onions and salt and sauté until the onions are golden brown. Add the ginger and garlic and stir well before adding the chilli powder.
2. Add the lamb to the pan and stir well to coat the meat, ensuring that the spices and lamb don’t stick or burn.
3. Add boiling water to cover and leave to simmer for about 30–45 minutes.
4. Sprinkle the ground coriander, cumin turmeric and 10ml of the garam masala over the meat. Stir well and simmer until the lamb is tender, about 60 minutes.
5. Add the tomatoes and simmer until they soften and form a thick sauce.
6. Sprinkle the remaining garam masala over the lamb and simmer for a minute. Adjust the seasoning, garnish with fresh coriander and serve.
This recipe serves 4 – 6.
