Ingredients:

  • 1kg Lamb Leg Steaks diced
  • 500ml Freja Beef Bone Broth
  • 1 large white onion (or two medium)
  • 5 cloves garlic (minced)
  • Thumb size piece of ginger (grated/minced)
  • 5 green Birdseye chillies (3 minced, 2 whole)
  • 1 tsp mustard seeds
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp coriander
  • 2 tsp turmeric
  • 1/4 tsp fenugreek powder
  • 2 bell peppers (roughly chopped)
  • 1 tin chopped tomatoes
  • Salt and pepper to taste

 

Method: 

1. Fry the onions with a big pinch of salt for 5 minutes on a high heat (stirring continuously) in 3-4tbsp of neutral oil until they begin to caramelise.

2. Lower the heat slightly, add in all of the spices then fry off for another 2 minutes till the spices are fragrant.

3. Add in the garlic, ginger and chillies and cook for another 2 minutes before storing in the diced lamb.

4. Leave this to sear for 5-10 minutes stirring occasionally then add in the tin of tomatoes, chopped peppers and 1 carton of Freja Beef Bone Broth.

5. Season to taste with salt and pepper then leave to cook on a low-medium heat for 1 hour 15 mins or until the lamb is tender and the sauce has thickened.

6. Garnish with coriander and serve with rice and naan!