Servings
4
Author:
Joshna Maharaj
Ingredients
thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
2 onions, quartered
4 garlic cloves
2 green chiles, tops off
2 tbsp sunflower oil
1 cinnamon stick
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp fennel seeds
1 tbsp fenugreek leaves
750g leg of lamb, diced
400g can chopped tomatoes
400g can chopped tomatoes
basmati rice and raita, to serve
Directions
In the bowl of a food processor, place ½ the thumb-sized piece of ginger, onions, garlic cloves, chiles, and 300ml water. Blitz to a smooth purée. Scrape down the sides with a spatula and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer. Add 2 tbsp sunflower oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
Stir in spices and fenugreek and saute for 30 seconds, then add the diced lamb. Stir-fry until the lamb changes colour. Add in chopped tomatoes with a can of water and season well, cover and leave to simmer for 1 hr.
Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the roughly chopped coriander leaves and serve with basmati rice and raita.