Instructions:

Serves 6 Ingredients: 100ml oil 750g lamb shoulder 1 bulb garlic, minced (30g) 1 thumb sized chunk of ginger, minced 2 tsp salt, or to taste 600g tomatoes, finely chopped or pureed 300g Onions - Finely Sliced 2tsp paprika or kashmiri red chilli powder 1.5tsp black pepper 1tsp chilli flakes 1 tsp cumin powder 1 tsp coriander powder 1tsp black onion seeds 2 Tbsp Yoghurt 2 green chillis, slit in half if you want the curry hot Garnish: 1 bunch coriander, chopped 1 bunch mint, chopped Ginger cut into matchsticks, 15g 1tbsp yoghurt Method: 1 Heat up your oil/in a wok, cast iron skillet or saute pan. Add the lamb/mutton and fry on high, stirring until all the meat has a golden brown colour - you may need to do this in stages 2 Add the minced ginger and garlic and give this a quick fry, until the raw smell goes away. Don't allow the ginger and garlic to colour too much 3 Season with salt and stir to combine 4 Remove the lamb from the pan and add the onion, frying until golden brown. Then add the tomato and cook until the tomatoes break down 5 Re-introduce the lamb and add all the spices and the yogurt If the sauce is too think you. may need to add between 0.5 and 1 cup of water 6 partly cover. Simmer for 25-30 minutes until the meat becomes tender. You may need longer, but check after 25 minutes to establish how long is required. 7 Prepare your garnish by chopping the mint and coriander and cutting the ginger into matchsticks 8 Once the curry is done, top with the garnish and serve