recipe004

900g/2lb lamb fillet
45ml/3 tbsp lemon juice
250ml /8floz/1 cup natural yogurt
5ml/1 tsp salt
2 garlic cloves,crushed
1 inch root ginger grated
60ml/4 tbsp oil
2.5ml/0.5 tsp cumin seeds
2 bay leaves
4 green cardamon pods
1 onion, finely chopped
10ml/2tsp ground coriander
10ml/2 tsp ground cumin
5ml/1 tsp chilli powder
400g/14oz can chopped tomatoes
30ml/ 2 tbsp tomato puree

1. trim away any excess fat from the meat and cut into 1 inch cubes
2. in a bowl, mix together the lemon juice,yogurt,salt 1 clove of garlic and the ginger.Add the lamb and leave in the marinade overnight.
3. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the bat leaves and cardamon pods and fry for a further 2 minutes
4. Add the onion and the remaining garlic and fry for about 5 minutes. Stir in the ground coriander,cumin and chilli powder and fry for 2 minutes.
5. Add the marinated lamb and cook for 5 minutes,stirring occasionally
6. Add the tomatoes,tomato puree and 150ml/0.25 pint of water. bring to the boil cover then simmer on the lowest setting for 1-1.5hours or until the meat is tender.

TOP TIP : if you have a slow cooker follow the cooking instructions until you get to simmer . Put the curry into a slow cooker for up to 4-5 hours. The meat will be so tender and the flavour will be sensational.