 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
As simple as it gets and absolutely delicious. This tastes very authentic. It is important to use a heavy pan because it is far better to simmer this on the stove top so that the sauce thickens nicely. Ingredients:
1 medium onion, finely chopped |
2 tablespoons oil |
500 g diced lamb |
1 tablespoon finely chopped ginger |
2 tablespoons curry paste |
300 ml water |
1 (14 ounce) can canned tomatoes |
2 tablespoons coriander |
1 teaspoon garam masala |
salt and pepper, taste |
Directions:
1. quickly fry the lamb in half of the the oil until browned and set aside.
2. gently brown the onions in the rest of the oil until transparent.
3. return the lamb to the pan with the onions.
4. add the curry paste and fry for a minute or two.
5. Add the tin of tomatoes and the 300ml of water.
6. Simmer on the stove top for approximately 1 1/2 hours, or until the sauce is thickened and the lamb is tender.
7. Just before serving add the finely chopped coriander and the garam masala.
8. Add salt and pepper if necessary.
|
|