Ingredients
Shoulder or Leg of lamb chopped into cubes
1 small onion finely chopped
2 tomatoes chopped
1 aubergine cubed
6-8 med cloves garlic mashed
3 tbsp ginger grated
2 green chilli finely chopped
3.5 tsp coriander/cumin powder
1.5 tsp turmeric powder
1/2 tsp chilli powder
1 tsp garam masala
1 squeeze tomato puree
1 lamb stock cube
1.5 mugs of water
DRY WHOLE SPICES
4 cloves
1 cinnamon stick
4 cardamons
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 bay leaf
1 star anise
In a pot add the stock cube with boiling water and simmer
Heat a heavy large pot, add dry whole spices when hot and stir for 20 seconds.
Add oil and stir, turn down the heat...add garlic, ginger, chillis, cook for 2 mins, add onions, brown the onions
Add the tomatoes and aubergine, stir, cook, add a little oil if dry.
Keep cooking until really softened down 15-20 mins
Add all the powder spices and tomatoes puree. Cook off medium heat, for a 15-20 mins, add stock liquid to stop it sticking. Cook until it is mashed down and thick.
Add the lamb, stir to cover in sauce, cook for 2 mins. Add the remaining stock or if none left add a mug of water. Stir in
Bring to a boil, reduce to simmer, cover and cook on low heat for 1.5 - 2 hours. Check its not sticking, add liquid if you need to.
If you want to add potatoes, peel and 1/2 small potatoes, add 15 mins before end of cooking.
Season with garam masala, coriander and a good squeeze of lemon..
EAT