Cooking Time 1HR 15MIN
A big hearty melt-in-your-mouth lamb curry with a thick fragrant tomato based sauce.
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Heat the oil in a large heavy based saucepan and fry the onions for 10 minutes until brown.
Add the lamb and stir to seal for 5 minutes.
Add the ginger, garlic, salt and spices and stir. Simmer on a low heat for 30 minutes stirring occasionally and adding a little water if necessary to prevent lamb from sticking to base of pan
Add the chopped tomatoes, stir and simmer for a further 20 minutes adding water if needed
Garnish with chopped coriander and serve with warm naan bread or plain boiled basmati rice.