Lady A
Loves to Shop!
Lady A's Masala Lamb
Free on Red & EE
Frylight
1lb Lean lamb steaks cut into 1 inch pieces (my dad bought milk lamb as it is really tender)
2 medium onions finely sliced (semi circles)
1 tbsp each garlic & ginger puree
50ml passata
250g FF natural yogurt
250ml water
1/2 tsp turmeric
1 tsp salt
1 tsp coarse ground black pepper
1 tsp freshly chopped green chillies
1 tsp garam masala powder
1 tsp whole cumin seeds
1tsp dried corriander powder
1/2 tsp turmeric powder
Handfull of freshly chopped corriander leaves
Method
Fry Onions in Frylight until they start to brown then add the garlic & ginger puree. Add the lamb and stir fry untill it begins to brown. Add the salt, dried spices and stir fry until the lamb is coated in the spices. Add the yogurt, passata, water & fresh corriander leaves, bring to the boil and then cover the pan with a lid and leave to simmer on a low heat for 40-45 minutes stiring occaisionally until the lamb is tender and you are left with a rich sauce.
Please adjust the chilli/seasoning according to your taste as I cook alfresco so this recipe is a rough guide. I hope you find it as yummy as I did. xx
Free on Red & EE
Frylight
1lb Lean lamb steaks cut into 1 inch pieces (my dad bought milk lamb as it is really tender)
2 medium onions finely sliced (semi circles)
1 tbsp each garlic & ginger puree
50ml passata
250g FF natural yogurt
250ml water
1/2 tsp turmeric
1 tsp salt
1 tsp coarse ground black pepper
1 tsp freshly chopped green chillies
1 tsp garam masala powder
1 tsp whole cumin seeds
1tsp dried corriander powder
1/2 tsp turmeric powder
Handfull of freshly chopped corriander leaves
Method
Fry Onions in Frylight until they start to brown then add the garlic & ginger puree. Add the lamb and stir fry untill it begins to brown. Add the salt, dried spices and stir fry until the lamb is coated in the spices. Add the yogurt, passata, water & fresh corriander leaves, bring to the boil and then cover the pan with a lid and leave to simmer on a low heat for 40-45 minutes stiring occaisionally until the lamb is tender and you are left with a rich sauce.
Please adjust the chilli/seasoning according to your taste as I cook alfresco so this recipe is a rough guide. I hope you find it as yummy as I did. xx