Lamb Jalfrezi

Ingredients

• 30 ml (1 tbsp) ghee
• 800 g (2lbs) lamb shoulder, cubed
• 30 ml (2 tbsp) ground turmeric
• 500 ml (2 cups) curry base sauce
• 30 ml (2 tbsp) vegetable oil
• 2 onions, peeled and chopped
• 5 garlic cloves, peeled and crushed
• 2.5cm (1in) fresh ginger, peeled and finely diced
• 2 red peppers, washed and chopped
• 2 green chilli peppers, peeled and finely chopped
• 60 ml (4 tbsp) fresh coriander stalks, washed and finely chopped
• 60 ml (4 tbsp) tomato puree
• 2 tomatoes, washed and quartered
• 10 ml (2 tsp) garam masala
• 60 ml (4 tbsp) fresh coriander leaves, washed and chopped

Instructions

1. 1

   Heat the ghee in a large ovenproof casserole.

2. 2

   Cover the lamb with turmeric and brown on all sides in the casserole.

3. 3

   Pour in the curry base sauce, stir and cover with a lid.

4. 4

   Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes.

5. 5

   Heat the oil in a large frying pan.

6. 6

   Fry the onions at a high heat for 2 minutes.

7. 7

   Add the garlic, ginger, coriander stalks, peppers and chillies. Continue to fry for another 2 minutes.

8. 8

   Pour in the stewed lamb and all its sauce to the frying pan.

9. 9

   Stir in the tomato puree, tomatoes and garam masala. Let the curry bubble away for 5 minutes.

10. 10

    Serve immediately, topped with fresh coriander leaves, with your favourite Indian accompaniments. Enjoy!