| 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.
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