03 January 2013,21:04 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a heavy-based saucepan over a medium heat and add the whole spices. Fry for 20-30 seconds.
  • Add the garlic, ginger and lamb. Cover and cook for about 10-15 minutes or until the oil separates from the lamb. Adjust seasoning with salt.
  • Fry the meat for few more minutes or until lightly browned then add 3 cups of water.
  • Cover and cook for about half an hour or until the water has evaporated and the lamb is soft, stirring occasionally.
  • Add the tomatoes, green chilli and ground spices, stir well.
  • Stir in the butter and fresh coriander and mix well. Serve with chapatis.


  • 550 grams cups, boneless leg of lamb, cut into bite-sized pieces
  • 325 grams sun-dried tomatoes in oil, drained
  • 50 ml Cooking oil
  • 3-4 garlic cloves, crushed
  • 1 inch piece of ginger, grated
  • ½ teaspoon garam masala
  • 1 tablespoon butter
  • 25 grams finely chopped fresh coriander
  • 1 whole green chilli, pierced
  • Salt, to taste

Ground Spices

  • 1 teaspoon chilli powder
  • 1 teaspoon fennel seeds
  • ½ teaspoon ginger paste
  • ½ teaspoon turmeric
  • 1 teaspoon cumin seeds

Whole Spices

  • ½ teaspoon cumin seeds
  • 2 bay leaves
  • 1 clove, ground
  • 2 inch cinnamon stick

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