Qurry Lamb/Chicken with Garlic & Chillies

This fiery lamb dish is packed full of flavours with lots of garlic and chillies.

Stuff you will need

• 4 tbsp oil
• ½ tsp salt
• 600g lamb shoulder or 600g diced chicken
• 2-inch piece fresh ginger, grated or 2 tsp ginger paste
• 5 garlic cloves, crushed
• 2 garlic cloves, finely sliced
• 2 medium onions, diced
• 4 medium tomatoes, diced
• ½ green pepper, sliced
• 2 – 3 chillies, thickly sliced

Method

• Add the oil to a lidded pan on medium heat, add SPICE 1 and cook for 1 min.
• Add the onions to the pan along with ½ tsp salt, cook until the onions are soft and golden brown.
• Add the ginger and crushed garlic (NOT the sliced garlic) and cook for 1 min.
• Add SPICE 2 and cook for 1 min.
• Next add the tomatoes and 100ml of water, cook until the tomatoes have broken down and the water has reduced. This may take up to 10 mins.
• Add the lamb to the pan and cook for 5 mins, stirring now and again.
• Add 300ml of HOT water to the pan (if using lamb 300ml if using chicken 200ml), stir, cover, and cook for 50 mins.
• After 50 mins take off the lid, turn up the heat to high and cook for 10 mins until the sauce has reduced.
• Turn down the heat and add the sliced garlic, chillies, and peppers, cook for 10 mins. Serve