Ingredients

3 tbsp sunflower oil
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp green cardamom powder
1/2 tsp ground turmeric
1 tsp salt
1 tsp chilli powder
1 tsp ground cumin
1 kg lean lamb, diced
2 British onions, peeled and sliced into thin wedges
2 bay leaves
400ml boiling water
2 tomatoes, halved and thinly sliced
Juice of half a lime
1 tsp garam masala

Lamb Curry

This recipe was created by Vinod Patel, of Chula Fused Foods

www.chulafusedfoods.com

Prep: 20 min
Cooking 50 min
Serves: 4

Method

1. Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon, cardamom, turmeric, salt, chilli powder and cumin.

2. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the spices.
Cook over a high heat for 5 minutes to seal the meat then add the boiling water. Bring to the boil, then reduce the heat, cover the pan loosely and simmer for 40 minutes.

3. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5 minutes.

Lamb Curry

This recipe was created by Vinod Patel, of Chula Fused Foods

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