About this recipe:An aromatic flavoursome delicious piquant Indian style dish for any occasion. This recipe is also suitable for chicken. Merely adjust cooking times accordingly.
2 teaspoons sweet paprika
2 1/2 teaspoons ground coriander
2 teaspoons garam masala
3/4 teaspoon ground cumin
1/4 teaspoon chilli powder
1/2 teaspoon salt
2 (400g) tins whole or chopped plum tomatoes
2 (125g) cartons plain yoghurt
3 teaspoons lemon juice
2 tablespoons vegetable oil
500g cubed lamb leg or shoulder
1 large red onion, chopped
2 cloves garlic, finely chopped
5cm piece root ginger, grated
2 red chillies, finely chopped (or to taste)
1 green pepper, chopped into small strips
1 bunch fresh coriander
salt and freshly ground black pepper
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Mix the paprika, coriander, garam masala, cumin, chilli powder and salt together in a small dish to form a flavour enhancing spice mixture.
Blend the tomatoes, yoghurt and lemon juice together in a dish to form a rich mixture.
Heat one tablespoon of oil in a large frying pan and add the lamb; cook over a high heat for 3 to 4 minutes, or until the lamb is sealed all over; remove and set aside.
Reduce the heat and add the remaining tablespoon of vegetable oil; add the onions, garlic and ginger and fry gently, stirring occasionally, for 3 to 4 minutes, until golden and softened.
Add the spice mixture and chillies and fry, stirring continuously, for 1 to 2 minutes to release the fragrance and aroma of the herbs.
Add the tomato mixture, increase the heat to bring to the boil, then reduce to a simmer and simmer for 10 minutes until sauce has reduced slightly.
Add the lamb and stir well. Heat the mixture until simmering, then cook on a low heat for about 1 hour, or until the lamb is tender and cooked through; if the sauce becomes too thick simply add more yoghurt.
Add the green pepper and most of the coriander (reserve some for garnish) and cook for 10 to 15 minutes more.
Season to taste, garnish with coriander and serve onto warmed plates.
Can use 1/2 green pepper and 1/2 red pepper for slighly sweeter taste.
Serve with basmati rice or naan bread.