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Lamb curry |
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| Make the spice paste | |
2 cm fresh ginger, peeled and grated 2 garlic cloves, peeled ½ green chilli, de-seeded and chopped 2 tbsp coriander stalks, chopped |
Using a pestle and mortar crush and grind the ginger, garlic, chilli and corriander to make the spice paste |
| Marinate the lamb chops | |
4 boneless lamb chops, chopped into chunks Above spice paste |
Place the chops into a bowl, rub with the paste and leave to marinate for a few minutes |
| Pre-cook the chops | |
2 tbsp vegetable oil |
Heat the oil in a frying pan |
Above marinated lamb chops |
Fry for 5 or 6 mins each side or until cooked then set aside on a warm plate to rest |
| Cook in a Wok to finish | |
2 tbsp vegetable oil |
Heat the wok add the oil swirl and reheat |
2 garlic cloves, finely chopped ½ onion, finely chopped |
Fry the garlic and onion for a couple of minutes |
1 tsp turmeric powder Pinch of cinnamon powder ½ green chilli, de-seeded and chopped |
Add the spices and fry for a further 2 minutes |
2oog can of chopped tomatoes |
Stir in the tomatoes and simmer for 3 or 4 minutes |
Above cooked lamb chunks |
Add the cooked lamb, simmer briefly then turn off the heat |
2 tbsp natural full fat yoghurt Salt and freshly ground black pepper |
Stir in the yoghurt and season to taste |
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1 tbsp coriander leaves, chopped |
Sprinkle with the corriander and serve |