| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury’s, Sainsbury8 | 4 | servings | |
INGREDIENTS
| 1 | Lemon; juice of | |
| 2 | Garlic cloves; crushed | |
| 2 | tb | Olive or sunflower oil |
| 875 | g | Tenderlean boneless lamb joint; cut into2.5cm |
| ; (1-inch) cubes (1 | ||
| ; 3/4lb) | ||
| 1 | lg | Onion; sliced |
| 2 1/2 | Cm; (1-inch) piece of | |
| ; fresh root ginger, | ||
| ; grated | ||
| 2 | ts | Garam masala; or to taste |
| 1 | ts | Chilli powder; or to taste (1 to 2) |
| 4 | Cardamom pods | |
| 1 | tb | Tomato puree |
| 1 | 397 gram can chopped tomatoes; (14oz) | |
| 150 | ml | Beef stock; (1/4 pint) |
| 1 | 150 gram car low-fat natural yogurt; (5oz) | |
| Salt and pepper | ||
| Chopped fresh coriander; to garnish |
INSTRUCTIONS
Mix the lemon juice, garlic, oil and a little salt together in a bowl and stir in the lamb. Cover and marinate in the refrigerator overnight. Place the lamb and marinade in a large pan, add the onion and ginger and cook gently for 5 minutes, stirring occasionally. Add the garam masala, chilli powder, cardamom pods and seasoning. Cook for 2 minutes, stirring continuously. Stir in the tomato puree, tomatoes and stock. Bring to the boil, cover and simmer for 1-1 1/2 hours, stirring occasionally. Carefully stir in the yogurt. Check the seasoning and serve straight away, garnished with chopped coriander. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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