A bit of this, a bit of that
- 1 tbsp tomato puree
- 175g Onken Natural Set yogurt
- 3 tbsp Onken Natural Set yogurt
- 1 tsp garam masala
- 2 tsp peeled and grated root ginger
- 4-6 garlic cloves, crushed
- ¼ tsp chilli powder
- ¼ tsp salt
- 600g lean boneless lamb, cut into strips
- 3 tbsp olive oil
- 2 onions, finely sliced
- 6-8 green cardamom pods
- 1 green chilli, deseeded and sliced
- 2.5cm cinnamon stick
- A few washed and chopped coriander leaves, for garnish
- 1 Mix the tomato puree, 175g Onken Natural Set yogurt, garam masala, ginger, garlic, chilli powder and salt in a bowl. Put the lamb pieces in the bowl and mix. Cover and leave to marinate in the refrigerator for an hour.
- 2 Heat 2 tablespoons of the oil and add the onions. Fry for 5-7 minutes until lightly browned.
- 3 Remove the onions. Allow them to cool.
- 4 Place the onions in a food processor and whizz them into a thick paste.
- 5 Heat a frying pan on a medium heat and add the cardamom pods. Toss them for 30 seconds until you can smell the aroma. Allow them to cool and then grind them to a medium to fine powder in a pestle and mortar or a spice mill.
- 6 Add the remaining 1 tablespoon of oil to the pan. When the oil is hot, add the cinnamon stick. Then add the 2 onions and the lamb and mix in the ground cardamom. Fry for 2 minutes. Cover and lower the heat and cook, stirring from time to time, until the meat is cooked through. If it looks dry, add 150ml of water and cook for another 5-7 minutes.
- 7 Remove the cinnamon stick and garnish with the extra 3 tbsp of Onken Natural Set yogurt, green chilli slices and coriander leaves. Serve hot with chapatis.