- 3-4 tsp oil
- 1 onion, sliced
- 500g/1 lb boneless leg of lamb, diced
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- salt to taste
- white pepper to taste
- pinch chilli powder
- ½ tsp garam masala
- 500g/1 lb plum tomatoes
- 1 tsp tomato purée
- 50g/2oz yoghurt
- root ginger cut into strips, to garnish
Heat the oil in a heavy-based saucepan.
Add the onions and cook until golden-brown.
Add the diced lamb and cook for about 10 minutes.
Add the ginger paste and garlic paste and cook for about five minutes.
Add all the spices, the tomatoes paste and yoghurt and stir.
Add 250ml (9fl oz) of water and cook on a low heat until the lamb is tender, about 40-45 minutes.
Skim off any excess oil from the surface.
Serve garnished with strips of ginger.