55
Cooking Time
10
Prep Time
5+
Serves
- Heat a dry, large wok on a medium-high heat and add the lamb, stirring it constantly until it changes colour and releases some fat – this should take 5 minutes.
- Blend the garlic cloves with 125ml of water. Gradually add the blended garlic mixture to the lamb, stirring constantly and simmer for 10 minutes.
- Add the butter, tomatoes, green chillies, salt and chilli powder. If the meat is quite fatty, skip the butter!
- Let it cook on a medium-high heat for 10 minutes, stirring occasionally until the tomatoes break down, using your spoon to mush them.
- Cover and let it slow cook on a medium-low heat for 20-30 minutes or until the lamb has softened.
- Grind the black peppercorns and cumin seeds and add them to the curry.
- Finish with chopped fresh coriander.
