|
15 ml/1 tbsp oil
1 garlic clove, chopped
1 onion, chopped
15 ml/1 tbsp curry powder
400 g/14 oz/1 large can of tomatoes
15 ml/1 tbsp tomato puree (paste)
15 ml/1 tbsp lemon juice
15 ml/1 tbsp mango chutney, plus extra for serving
10 ml/2 tsp garam masala
50 ml/2 fl oz/0.25 cup plain yoghurt
450 g/1 lb/4 cups cooked lamb, diced
Boiled rice, to serve
|
|
Method :
Heat the oil and fry (saute) the garlic and half the onion until browned.
Add the curry powder and cook for
1 minute. Add the tomatoes, tomato puree, lemon juice and chutney and cook
for 20 minutes. Blend in the garam masala, then pour the mixture into a
food processor or blender and process until smooth. Add the yoghurt and
process again until mixed. Return the mixture to the pan, add the lamb and
remaining onion, bring to the boil and simmer gently for 15 minutes. Serve
with rice and extra mango chutney. |