This dish is a firm family favourite in our household thanks to its gracious blend of flavours and textures. Best served over rice and garnished with fresh coriander and yoghurt.
29 people made this
900g diced lamb
6 tomatoes, chopped
1 red onion, chopped
1/4 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon turmeric
3 tablespoons sunflower oil
4 cloves garlic, minced
2 tablespoons minced root ginger
1 teaspoon garam masala
85g plain yoghurt
1 bunch fresh coriander, chopped
Method Prep:20min › Cook:45min › Ready in:1hr5min
In a pressure cooker, combine the lamb, tomatoes, onion, salt, chilli powder and turmeric. Cover the pressure cooker and cook for 20 minutes.
Warm the oil in a karahi pan or wok then add the garlic and ginger. Cook and stir for 4 minutes until fragrant. Add the contents of the pressure cooker and increase the heat to high. Add the garam masala and stir well. Stir in the yoghurt and half the fresh coriander. Simmer for 10 to 15 minutes, stirring occasionally until the sauce has thickened. Remove from the heat and serve sprinkled with the remainder of the coriander.