Add the chicken stock, bring to a simmer, cover and cook for 1 hour. Add the almonds and tomatoes and cook for another 15 minutes uncovered. Stir in the yogurt and heat gently then serve with rice or breads.
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Ingredients
- olive oil
- onion 1 large, halved and sliced
- garlic 3 cloves, crushed
- ginger a small chunk, finely grated
- tomato purée 2 tbsp
- garam masala 2 tsp
- ground cumin 2 tsp
- turmeric 2 tsp
- ground coriander ½ tsp
- mild chilli powder 1 tsp
- cardamom 5 pods, seeds ground
- lamb neck fillet 500g, cut into chunks
- chicken stock 300ml
- ground almonds 2 tbsp
- tomatoes 4, chopped
- natural yogurt 6 tbsp
- rice or bread to serve
Method
-
Step 1
Heat 2 tbsp oil in a pan. Cook the onion, garlic, and ginger until the onion is very soft and has a little colour. Add the tomato purée and all the spices and cook for 2 or 3 minutes.
-
Step 2
Add the lamb cooking and turning it in the mix for a few minutes until the lamb is opaque.
-
Step 3
Add the chicken stock, bring to a simmer, cover and cook for 1 hour. Add the almonds and tomatoes and cook for another 15 minutes uncovered. Stir in the yogurt and heat gently then serve with rice or breads.
Nutritional Information
- Kcals 451
- Fat 28.3g
- Saturates 9.5g
- Carbs 14g
- Fibre 2.8g
- Protein 33.5g
- Salt 0.6g
