Karahi de cordero

Ingredientes

• 15 ml (1 tbsp) ghee or oil
• 1 onion, finely sliced
• 4 garlic cloves, peeled and crushed
• 2.5cm (1in) piece fresh ginger root, peeled and grated
• 5 ml (1 tsp) salt
• 15 ml (1 tbsp) ground cumin
• 15 ml (1 tbsp) ground coriander
• 5 ml (1 tsp) chilli powder
• 5 large tomatoes, washed and chopped
• 1 kg (2 lbs) boneless stewing lamb, cut into cubes
• 5 ml (1 tsp) garam masala
• 1 green chilli, washed and finely sliced
• Julienned ginger root, for garnishing
• 30 g (1oz) fresh coriander leaves, washed and chopped

Preparación

1. 1

   Heat the ghee or oil in a large frying pan.

2. 2

   Fry the onions gently for about 3 minutes or until softened.

3. 3

   Add the garlic and ginger and fry for another minute.

4. 4

   Place the meat in the pan and brown all over on medium heat.

5. 5

   Stir in the salt, cumin, coriander and chilli powder.

6. 6

   Add the tomatoes, give it a good stir and place the lid on the pan.

7. 7

   Simmer the lamb on a low heat for 1 hour 30 minutes. Check in every once in a while to see if a little bit of water needs adding to the gravy.

8. 8

   Add the garam masala and cook for 5 more minutes.

9. 9

   Garnish with chilli, ginger and coriander. Serve with rice and naan.