Tomato-Lamb Curry

• 1 kg Lamb, trimmed and cubed
• 50 g Ghee
• 1 sm Onion, finely chopped
• 15 g Fresh ginger, finely grated
• 3 Cloves garlic, finely
• Chopped
• 225 g Tomatoes, peeled and chopped
• 1/2 ts Turmeric
• 2 ts Chili powder
• 1 tb Ground coriander
• 1/2 ts Ground cumin
• Salt
• 1 ts Garam masala
• 600 ml Boiling water
• 225 g Potatoes, peeled
• Leaves from 1 sprig of
• Coriander

Instructions

1. 1

   Heat the ghee in a large saucepan, add the onion, ginger and garlic and fry until the onion is golden.

2. 2

   2.

3. 3

   Add the tomato, turmeric, chilli powder, ground coriander, cumin, 1/2 teaspooon salt and garam masala.

4. 4

   Stir and continue to fry until the fat runs clear of the spices, then add boiling water and mix well.

5. 5

   3.

6. 6

   Add the meat and cook, covered, over a low heat for about 1 hour, until tender and the sauce is thick.

7. 7

   4.

8. 8

   Add the potato and a little extra water, if necessary, and cook for a further 10-15 minutes until tender but not soft.

9. 9

   5.

10. 10

    Sprinkle on the coriander leaves and extra salt to taste.

11. 11

    TNT: Imran C.