Ingredients
Method
A bit of this, a bit of that
- Sunflower Oil 1 tbsp
- Diced lamb 500g
- Onken Greek Style Natural Set Yogurt - 2 tbsp
- Garlic and ginger paste - 1 tbsp
- Fennel seeds - 1 tsp
- Black mustard seeds - 1 tsp
- Green chilli - 3
- Medium white onion - 2
- Sri Lankan Curry powder
- Tomato puree
- Onken Natural Set Yogurt
Step-by-step
- 1 Add diced lamb, 1 heaped tbsp garlic ginger paste, 2 tsp curry powder, 1 tsp salt and 2 tbsp Onken Greek Style Natural Set Yogurt to a bowl and mix well. Set aside in the fridge.
- 2 Chop onions and slice green chillies.
- 3 Add 1 tbsp oil to a large pan. Add 1 tsp fennel seeds and 1 tsp black mustard seeds.
- 4 Once the mustard seeds start to spit, add chopped onions and green chillies.
- 5 Mix then add in the lamb along with a tsp of tomato puree. Mix everything together and allow the lamb to get a bit of colour.
- 6 Cover with 250ml water and allow to bubble away for about 30 minutes until the lamb is cooked and tender and the sauce has thickened.
- 7 Turn off the heat and serve with rice or naan. If it’s a bit too spicy add a dollop of Onken Natural Set Yogurt.
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