Crafts and Life

560g/1.25 boneless lamb shoulder, cut into 2.5 cm/1 inch cubes

1 tablespoon fresh ginger, peeled and finely grated

6 cloves garlic, peeled and crushed to a pulp

1.5 teaspoons ground cumin

0.5 teaspoon ground turmeric

1.25 teaspoons salt

3 tablespoons corn or peanut oil

210g/7.5 oz onion, peeled and finely chopped

450g/1 lb fresh tomatoes, peeled, finely chopped and then crushed

3-6 fresh, hot green chillies, chopped

10-15 fresh curry leaves, if available (use fresh basil leaves as an interesting substitute)

2-3 tablespoons chopped fresh coriander

Method

Put the meat in a bowl.  Add the ginger, farlic, cumin, turmeric and 1 teaspoon of the salt.  Mix well and set aside for 30 minutes.  Pour the oil into a wide, non-stick, lidded pan and set over a medium high heat.  When hot, stir in the onions and fry them until the pieces turn brown at the edges.

Add the meat, together with its marinade.  Stir and fry for 1 minute.  Cover, reduce the heat to medium-low, and cook for 8-10 minutes, removing the lid now and then to stir the contents until the meat is lightly browned.  Stir in the tomatoes, the remaining salt, the chillies, curry leaves and coriander, and bring to a simmer.  Cover, reducer the heat to very low,  and cook gently, stirring occasionally, for about 50 minutes or until the meat is tender.

Taken from Madhur Jaffrey's Ultimate Curry Bible – serves 4