Lamb Khorma

Ingredients (serves 4-6)

• 1 kg lean lamb, cut into largish (2.5 cm / 1 in) cubes
• 2 tsp garam masala
• 2 tsp fresh ginger root, finely chopped
• 4 cloves of garlic, crushed
• 6 black or green cardamoms
• 2 tsp chilli powder
• 1 tsp cumin seeds
• 2-3 cinnamon sticks
• 1 tsp salt
• 300 ml natural yogurt
• 150 ml oil
• 2 onions, sliced
• 1 l water
• 4 firm tomatoes, cut into slices or quarters
• 4 tbsp lemon juice

Preparation

1. Thoroughly mix the garam masala, ginger, garlic, cardamoms, cumin seeds, chilli, cinnamon sticks, salt, and yogurt in a large bowl.
2. Add the cubed lamb and mix to ensure that the lamb is covered with the yogurt and spice mixture.
3. Using a large (non-stick) frying pan or sauce pan, fry the onions until golden.
4. Add the lamb and stir fry for a few minutes, then add the water. Place a lid on the pan, reduce the heat, and simmer for about an hour until the meat is tender. Stir occasionally to prevent sticking.
5. Add the tomatoes and lemon juice, and simmer for another 10 minutes.

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