with Niall Murray from City of Glasgow College
Ingredients
(Serves four)
600g lamb shoulder diced
300g waxy potatoes
1 large onion roughly chopped
1 thumb of ginger peeled and sliced
3 cloves of garlic crushed
1tsp ground coriander
1tsp ground cumin
½tsp cinnamon
1 red chilli finely chopped
½ tsp mustard seed
½ tsp fennel seeds
2 pods cardamom
6 bay leaves
1 tsp ground turmeric
1tbs oil
500g yoghurt
30g tomato puree
Salt
Method
Fry the onion in the oil until lightly golden brown. Add the garlic, ginger, all the spices and 300ml of water and simmer for 10 minutes. Blend the sauce until smooth.
Add the lamb, tomato puree and yogurt and simmer the curry for 90 minutes.
Wash peel and rewash the potatoes and cut into large diced pieces.
Add the potatoes and continue to simmer for a further 30 minutes. Add a little water if the curry is looking dry at any stage.
Season with salt and serve with fluffy basmati rice.
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