Ingredients (serves 2)

• 400g of diced lamb
• 4 tbls of vegetable oil
• 2 tsp of grated ginger
• 2 cloves of crushed garlic
• 1 tsp of turmeric
• 3 tsp of garam masala
• 2 tsp of ground coriander
• 2 tsp of ground cumin
• 2 tbls of plain yoghurt
• 2 tsp of chilli powder
• 2 onions finely chopped
• 1 can of chopped tomatoes
• 200ml of water
• 4 tbls of chopped, fresh coriander
• Salt and pepper
• 3 small cups of basmati rice
• Naan bread

Method

1. Fry the onion in the oil for about 5 minutes on a medium heat,
2. Then add the ginger and garlic and fry for a further minute before adding all the dry spices and the lamb.
3. Continue frying for another 3 minutes adding a little salt.
4. Now stir in the tinned tomatoes, add some water, cover the pan and simmer, stirring from time to time, adding more water if needed.
5. After 45 minutes, add the yoghurt and fresh coriander and cook for 2 minutes.
6. Season according to your taste, serve with basmati rice and of course a naan.

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