Lamb in Red Gravy Ala Ndyw

Ingredients
675g lean lamb, cubed
4fl oz (115ml) yoghurt
salt
225g onion, roughly chopped
5cm fresh ginger, roughly chopped
2 cloves garlic
400g tin tomatoes
about 8 dessertspoons ghee
1 tbsp chopped fresh coriander


Spice 1
3 green cardamoms
3 cloves
3 small pieces cassia bark
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp coriander, ground
1 tsp cumin, ground


Spice 2
1 dessertspoon garam masala
2 tsps paprika
1/8 tsps paprika
1/8 tsp red food colouring powder

How to Make :

Mix the lamb and yoghurt, spice 1 and salt.
Let stand for 6 hours minimum or overnight.
Put onion, ginger, garlic and tomato into blender, and pur e.
Melt ghee in a pan, and add the onion puree.
Put the lamb mixture into a separate pan (without ghee).
Cook both for about 20-30 minutes.
Salt to taste, and stir the meat occasionally to prevent sticking.
Combine the two mixtures and cook for a further half hour or so, until the meat is quite tender.
Add spices 2, and fresh coriander.
Mix well and cook for a further 5 minutes.
That is it, Lamb in Red Gravy Ala Ndyw

Tips :
If at any time the curry gets too dry, add a little water. Alternatively, after both meat and pur e have been fried, they can be put in a casserole dish in the oven preheated to 365F (190C) and baked for 45 minutes. Add spices 2 and cook for further 10-15 minutes. Add fresh coriander and serve.

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