- 300gm Diced lamb leg (All fat removed)
- 2 tbsp. Vegetable Oil
- 1 tbsp. Garlic & ginger puree
- 1 Cinnamon stick
- 1 tsp. Salt
- 4 Cardamom Pods
- 1 Bay Leaf
- 100ml Base gravy
- 200ml Water
Fry the lamb chunks in vegetable oil with the garlic and ginger paste and spices for 10 to 15 minutes until nicely seared.
Simmer on the hob gently for about an hour and a half, or until tender. Keep checking that the mixture isn’t drying out, if it is, just add a little water.
Then scoop the chunks of lamb out with a slotted spoon and reserve for later use.
Always cut your lamb into chunks larger than you would actually eat, during the precooking stage the lamb pieces will shrink in size by about 25-30%. The best cut of meat to use is a boned and filleted Lamb leg. Mutton may also be used. If you can’t get Leg, then Shoulder may be used, but it’s more difficult to remove all the fat.
Please do NOT use meat that has been slaughtered using traditional halal methods. It’s cruel, barbaric and utterly unnecessary.