Lamb and Tomato Curry
- Splash of olive oil
- 1 sliced onion
- 3 crushed garlic cloves
- Thumb-sized piece of ginger, grated
- 2 tbsp tomato puree
- 2 tsp each garam masala, cumin and turmeric
- ½ tsp ground coriander
- 5 cardamom pods, seeds ground
- 500g lamb fillet chunks
- 300ml chicken stock
- 2 tbsp ground almonds
- 4 chopped tomatoes
- 6 tbsp yoghurt
- Flatbreads, to serve
- Heat 2 tbsp of oil in a pan and cook the onion, ginger and garlic for a couple of mins to soften. Add the tomato puree and the ground spices and cook for 4 mins. Toss in the lamb chunks and cook until coloured all over.
- Add the stock to the pan and bring to a simmer. Cover with the lid and cook for 1 hour, then stir in the almonds and chopped tomatoes and cook for 15 mins uncovered. Stir in the yoghurt and heat through, then serve with flatbreads.
90 mins
4 serving