Name: Lamb masala
Prep time: 5 min
Cook time: 100 min
Total time: 105 min
Yield: 1
Cuisine: asian
Ingredients: 20.00 ml ghee; 1 brown onion, coarsely chopped; 2 garlic cloves, crushed; 20.00 ml finely grated ginger; 1 long green chilli, seeded, finely chopped; 2 tsp ground coriander; 5.00 gm ground cumin; 800g lamb rump steaks, cut into 3cm pieces; 390g yoghurt; 2 ripe tomatoes, finely chopped; 2 tsp garam masala; 60ml tamarind; Fresh coriander leaves, to serve

Lamb masala

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Prep Time:
5 minutes

Cook Time:
100 minutes

Total Time:
105 minutes

Ingredients:

20.00 ml ghee
1 brown onion, coarsely chopped
20.00 ml finely grated ginger
1 long green chilli, seeded, finely chopped
2 tsp ground coriander
5.00 gm ground cumin
800g lamb rump steaks, cut into 3cm pieces
390g yoghurt
2 ripe tomatoes, finely chopped
2 tsp garam masala
60ml tamarind
Fresh coriander leaves, to serve

Instructions:

In a large saucepan over medium heat, melt the ghee. Stir in the onion, garlic, ginger, and chili and cook for 5 minutes until the onion softens. Add the coriander and cumin, cook for 1 more minute until fragrant.
Sear the lamb until it browns slightly. Stir in yoghurt and tomato, then simmer covered on low heat for 1 1/2 hours until the lamb is tender and the sauce thickens. Remember to stir occasionally.
Add the aromatic garam masala and tangy tamarind puree to the dish. Season to taste, then take off the heat and garnish with fresh coriander before serving.

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