Ingredients
For the Marinade:
- 500g Welsh Lamb shoulder or leg (cubed)
- 1 cube ginger & garlic paste (or 1 tbsp each of fresh ginger and garlic)
- 3 tbsp plain natural yogurt
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 tsp mild chilli powder
- 1 tsp garam masala
- Salt to taste
For the Curry Base:
- 2 large white onions, thinly sliced
- 2 tbsp oil
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 tsp mild chilli powder
- 1 tsp garam masala
- 1 tsp mild curry powder (increase for extra heat)
- Pinch of salt
- 2 tbsp tomato purée
- 1 cup water
To serve
- Fresh coriander leaves
- Rice and Naan Bread
20
Cooking Time
60
Prep Time
4
Serves
- In a bowl, mix Welsh Lamb with ginger & garlic paste, yogurt, coriander, turmeric, chilli powder, garam masala, and salt. Set aside to marinate.
- Heat oil in a large pan. Season the sliced onions with a bit of salt and cook until soft.
- Add the marinated Welsh Lamb to the onions and brown off the lamb for 5 mins and bring all to a light bubble.
- Stir in tomato purée with a cup of water, bring to the boil then reduce to a medium simmer. Cook for 10 minutes until the water has evaporated and the sauce has thickened.
- Garnish with fresh coriander and sliced green chilli before serving. Tip: For a spicier curry, increase the amount of chilli powder and mild curry powder to your taste.
