Mix lamb and yogurt with spices (1) and salt; let stand for 6 hours minimum or overnight. Put onions, ginger, garlic and tomato into blender and purée.
Melt ghee in a pan and add onion purée. Put lamb mixture in a separate pan (without ghee). Cook both for 20 to 30 minutes. Salt to taste and stir the meat occasionally to prevent sticking.
Combine the two mixtures and cook for a further 1/2 an hour or so, until the meat is quite tender. Add spices (2) and fresh cilantro/coriander. Mix well and cook for a further 5 minutes before serving.
Author's Comments
If at any time the curry gets too dry, add a little water. Alternatively, after both meat and purée have been fried, they can be put in a casserole dish in a preheated 375°F (190°C) oven and baked for 45 minutes. Add spices (2) and bake for a further 10 to 15 minutes. Add fresh coriander and serve.
Made it exactly as written. Had reservations about not frying off onion/garlic/ginger prior to adding tomatoes which proved correct. Puree ended up more of a Pesto. End result dish not very nice.
Instructions
Mix lamb and yogurt with spices (1) and salt; let stand for 6 hours minimum or overnight. Put onions, ginger, garlic and tomato into blender and purée.
Melt ghee in a pan and add onion purée. Put lamb mixture in a separate pan (without ghee). Cook both for 20 to 30 minutes. Salt to taste and stir the meat occasionally to prevent sticking.
Combine the two mixtures and cook for a further 1/2 an hour or so, until the meat is quite tender. Add spices (2) and fresh cilantro/coriander. Mix well and cook for a further 5 minutes before serving.
Author's Comments
If at any time the curry gets too dry, add a little water. Alternatively, after both meat and purée have been fried, they can be put in a casserole dish in a preheated 375°F (190°C) oven and baked for 45 minutes. Add spices (2) and bake for a further 10 to 15 minutes. Add fresh coriander and serve.
Similar Recipes
lamb