|800 g||Lamb shoulder chops (Main)|
|2||Onions, finely sliced|
|2 cloves||Garlic, crushed|
|1 tsp||Ground cumin|
|1 tsp||Ground turmeric|
|1 tsp||Ground coriander|
|1||Red chilli, chopped|
|2 Tbsp||Tomato paste|
|1 cup||Plain unsweetened yoghurt|
|1 tsp||Garam masala|
|¼ cup||Coriander leaves|
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- Heat oil in a large casserole pan. Brown the lamb in two batches and then remove to one side.
- Add the onion and cook over a medium heat for 5 minutes, stirring regularly until starting to brown. Add the garlic and spices and cook for 1 minute.
- Return lamb to the pan, add the tomato paste and yoghurt. Cover the pan and turn down the heat to simmer for 45 minutes, stirring regularly, or until the lamb is tender. Stir in garam masala. Add a little water during cooking time if the mixture becomes too dry.
- Stir in freshly chopped coriander and season with salt and pepper, to taste. Serve with steamed rice and chapati on the side.