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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Cut the lamb in to thin slices.
Heat the oil in a large pan then sear the lamb slices until they are browned on both sides (4 to 5 minutes). Remove the lamb from the pan and set aside.
Add the onions and ginger to the pan juices and cook until softened (3 to 4 minutes). Return the meat to the pan, add the crushed garlic and tomato puree and cook for a further 2 to 3 minutes stiring frequently until the oil 'seperates'.
Add the chopped tomatoes, soy sauce, muscavado sugar, nutmeg, cinnamon and black pepper plus a good shake of sea salt. Add approx 150ml of water and give a good stir. Bring to the boil then cover the pan and simmer very gently for about 1 hour. Serve with rice or couscous, garnished with thin slices of spring onion.
Absolutely lovely! Everyone wanted seconds and it was very easy to make - last minute panic as no soy sauce but improvised with sweet chilli sauce and worcester sauce instead. Has been added to my regular recipes to make and intending to use it as one of my mains for next dinner party. - 13 Sep 2011