Ingredients
- lamb neck 750g, cut into chunks
- oil for frying
- onion 1, finely chopped
- garlic 2 cloves, crushed
- ginger 2cm piece, grated
- tomato purée 2 tbsp
- garam masala 3 tsp
- turmeric 2 tsp
- cayenne a pinch
- cardamom pods 4, lightly crushed
- lamb or chicken stock 400ml
- cherry tomatoes 400g (very ripe) or 2 tins of cherry tomatoes
- mint a small bunch, leaves chopped
- greek yogurt 200g
- naan or rice to serve
Method
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Step 1
Heat the oven to 170C/fan 150C/gas 3½. Fry the lamb in a little oil in a casserole dish until it is brown all over, add the onion and fry for 5 minutes then stir in the garlic and ginger. Add the tomato purée, garam masala, turmeric, cayenne and cardamom and stir well. Add the stock and simmer. Put a lid on the pan, put in the oven for 1 hour.
-
Step 2
Stir in the tomatoes and cook for a further 20 minutes with the lid off. Season with salt.
-
Step 3
Stir the mint and yogurt together with a little salt, dollop on top of the lamb and serve with naan and rice on the side.
Nutritional Information
- Kcals 550
- Fat 35.8g
- Saturates 16.3g
- Carbs 15.3g
- Fibre 3.4g
- Protein 39.8g
- Salt 0.6g
