Ingredients
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Method
- 1
Heat the oil in a heavy casserole and brown the lamb in two batches for 8 minutes. Lift out.
8 min - 2
Cook the onions in the same pan for 12 minutes until deep golden. Stir in the garlic, ginger and all the spices except the garam masala for 1 minute.
12 min - 3
Add the tomatoes, yoghurt and water and the lamb. Bring to a simmer, cover and cook very gently for 1 hour 30 minutes until the lamb is tender.
90 min - 4
Take off the lid for the last 15 minutes to thicken the sauce.
- 5
Stir in the garam masala. Cook the rice in unsalted water and serve alongside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.