Lamb Masala

 This is a medium spices curry with warming flavours.  Serve with rice or roti.

Stuff you will need

• 800g diced lamb shoulder.
• 2tbsp oil
• 2 medium onions, finely diced
• 1 tbsp fresh garlic, crushed (about 5 cloves)
• 1 tbsp fresh ginger, grated
• 1 tbsp tomato puree
• 250ml natural yogurt
• ½ tbsp plain flour (whisked into the natural yogurt)
• 1 tbsp lemon juice
• 250ml water

Method

• Add the oil to a pan on a medium heat, then add onions, Qurry Spice 1 and cook for 7 to 10 mins until golden brown.
• Add the lamb and cook for 5 mins stirring now and again.
• Add the garlic, ginger, Qurry Spice 2, and 50 ml of water and cook for 2 to 3 mins.
• Next add the tomato puree and stir.
• Then whisk the flour into the yogurt and add this to the pan, stir and add the lemon juice and 250ml of water. Stir well, turn the heat to high and bring to the boil.  Once boiling turn the heat to low, cover and cook for 1 hour.
• After an hour remove the lid from the pan and cook for a further 15 to 20 mins until the lamb is tender and the sauce has thickened.
• Add fresh coriander (optional) and serve.