September 12, 2011
Doesn't this look wonderful? I had it a while ago and man I want to learn how to make it. I found a couple of recipes but this one seems to be the simplest, which is where I like to start!
1 tbs ghee
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1 tbs finely grated ginger
1 long green chilli, seeded, finely chopped
2 tsp ground coriander
2 tsp ground cumin
800g lamb rump steaks, cut into 3cm pieces
1 1/2 cups (390g) natural yoghurt
2 ripe tomatoes, finely chopped
2 tsp garam masala
1/4 cup (60ml) tamarind puree
Fresh coriander leaves, to serve
Melt ghee in a large saucepan over medium heat. Add onion, garlic, ginger and chilli. Cook, stirring, for 5 minutes or until onion softens. Add coriander and cumin. Cook for 1 minute or until aromatic.
Add lamb. Cook, stirring, for 5 minutes or until lamb browns slightly. Add yoghurt and tomato. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 1/2 hours or until lamb is tender and sauce thickens.
Stir in garam masala and tamarind puree. Season. Remove from heat and sprinkle with coriander to serve.