1 small red onion
1 garlic clove
1 x 2.5cm fresh root ginger
2 green chillies
1 small sweet potato
3 x15ml spoon fresh coriander
225g lamb shoulder
1 x 15ml oil
2 x 15ml spoon garam masala
1 x 5ml spoon ground turmeric
1 lamb stock cube
1 x 400g canned chopped tomatoes
Knife, chopping board, garlic crusher, measuring spoons, weighing scales, non-stick frying pan, can opener, mixing spoon, 1.2L heatproof casserole dish and lid, kettle, measuring jug, oven gloves.
1. Preheat the oven to 180˚C or Gas Mark 4.
2. Prepare the ingredients:
· peel and slice the onion;
· peel and crush the garlic;
· peel and finely chop the ginger;
· deseed and finely chop the green chillies;
· peel and cut the sweet potato into small cubes;
· juice the lime;
· roughly chop the coriander.
3. Using a clean knife and chopping board, dice the lamb shoulder meat into 2.5cm cubes.
4. Heat half the oil in a large non-stick pan and brown the lamb for 3-4 minutes.
5. Spoon the lamb into the heatproof casserole dish.
6. Add the remaining oil to the same pan and cook the onion, garlic, ginger, garam masala and turmeric for 3-4 minutes or until soft and golden.
7. Spoon the mixture into the casserole dish.
8. Make up the lamb stock.
9. Add the tomatoes, lamb stock, chillies and black pepper.
10. Bring to the boil, reduce the heat, cover with a lid and cook for 2-2½ hours or until the lamb is tender, stirring occasionally.
11. 20 minutes before the end of the cooking time add the sweet potato and the lime juice.
Garnish with the coriander and black mustard seeds and serve with basmati rice, naan bread and a chutney of your choice.
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