Ingredients

2 1/2 lbs lamb, cubed

3 tablespoons ghee

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

1 teaspoon chili powder

1 inch cube fresh ginger, grated

3 garlic cloves, crushed

1 large red onion, sliced

14 ounces tomatoes

1 tablespoon tomato puree

5 ounces warm water

1 teaspoon salt

4 ounces double cream

2 teaspoons garam masala

2 tablespoons fresh coriander leaves, chopped

Directions:

Melt two tbsp ghee over medium heat and fry the meat till it changes colour, remove from the pan.

Lower the heat and fry the cumin, coriander, turmeric, chilli powder, ginger and garlic for 1 minute.

Raise the heat to medium and refry the meat with any juices for 3 minutes.

Add the onions and stir fry for 5 minutes.

Add the tomatoes and tomato puree cook for 2 minutes.

Add the salt and water, bring to the boil and simmer till meat is tender approximately 1 hour.

Stir in the cream and turn off the heat.

In a small pan melt the remaining ghee and fry the garam masala stir and add a tbsp of the meat sauce to the pan stir and add to the meat.

Garnish with the coriander leaves.

Serve with Cumin rice, a vegetable dish, chutney and pappads.