Adhraki gosht (lamb masala in a tomato and ginger sauce)
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2-3
From Saturday Kitchen
Method
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Heat the oil in a heavy-based saucepan.
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Add the onions and cook until golden-brown.
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Add the diced lamb and cook for about 10 minutes.
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Add the ginger paste and garlic paste and cook for about five minutes.
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Add all the spices, the tomatoes paste and yoghurt and stir.
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Add 250ml (9fl oz) of water and cook on a low heat until the lamb is tender, about 40-45 minutes.
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Skim off any excess oil from the surface.
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Serve garnished with strips of ginger.
Ingredients
- 3-4 tsp oil
- 1 onion, sliced
- 500g/1 lb boneless leg of lamb, diced
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- salt to taste
- white pepper to taste
- pinch chilli powder
- ½ tsp garam masala
- 500g/1 lb plum tomatoes
- 1 tsp tomato purée
- 50g/2oz yoghurt
- root ginger cut into strips, to garnish
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