Ingredients
- 500g cubed lamb or chicken thigh
- 2 med onions chopped
- 1 inch ginger root chopped or ~ 1 scant tbsp “lazy ginger”
- 3-4 cloves garlic roughly chopped
- 2-3 dried red chillies
- 3 tbsp oil/ghee
- 2 cloves garlic crushed or granules
- 1 fresh chilli seeded and sliced
- small tin chopped tomatoes
- 3 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1 lamb or chicken stock cube
- 1 tsp garam masala
Method
Heat 2 tbsp oil/ghee in large pan and fry onions, ginger, chopped garlic and dried chillies until onions are soft.
Remove from pan put into food processor and whizz to a paste with a little water.
Add more oil/ghee to the pan and fry crushed garlic and fresh chilli for 1 minute.
Add 1/2 the tomatoes, cumin, coriander, chilli powder and turmeric and cook until paste is drying up.
Add lamb/chicken and fry until browned.
Add some water and stock cube and simmer for 30 mins for lamb /15 mins for chicken.
Add onion mixture and simmer until well cooked. This may require up to another hour if using lamb depending on the cut – the longer the better really. I use lamb shoulder alot but buy it off the bone.
Stir in garam masala and serve.
Am I missing something, I don’t see an ingredients list and would love to make this!
Hi Danny,
Thanks for that – all fixed now! 🙂
Sounds like an edible recipe but how many does it serve and how many carbohydrates per serving, thanks.
Well, that depends how much meat you want to eat.
I’d say two servings usually (250g meat each), and I also know I could eat the whole lot in one go myself if I were hungry! 🙂
As to carb count, given that my system doesn’t use them I can’t give you that. It is an optimal recipe though 🙂
Also, I’ve no idea on the carb count of the various ingredients you pick by where you are – it’s simply too variable.