Time: 45 mins
- 800g Diced Lean Lamb Steak
- 1 Cup/300ml Water or Lamb Stock
- 2 Small white onions finely chopped
- 2 Teaspoons Ginger Puree
- 2 Teaspoons Garlic Puree
- 200g Butter Ghee
- 1 Teaspoon Turmeric Powder
- 4 Teaspoons Mild Curry Powder
- 1/4 Teaspoon Chilli Powder
- 2 Teaspoons Garam Masala Powder
- 200ml Yoghurt
- 2 Tablespoons Tomato Puree
- 400ml Pureed Onion
- Roughly chopped fresh coriander leaves, to garnish
1) To make the onion puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.
2) Pour the oil into a large saucepan and bring to a medium heat. Add the onions and reduce the heat to low. Sweat the onions gently until they become translucent.
3) Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, and chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
4) Now add your 800g diced lean lamb steak and stir in well.
5) Mix the yoghurt, tomato puree, and onion puree together in a jug with the water or stock. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to simmer and leave to simmer for 20 minutes. Stir occasionally.
6) Finally sprinkle in the Garam Masala and stir in well for the final 2 minutes of cooking. Garnish with the roughly chopped fresh coriander leaves and serve.