Method
Make it happen
- 01
Heat the oil in a deep frying pan and soften the onion for 8 minutes, stirring, until golden at the edges.
- 02
Add the garlic and ginger for 1 minute, then stir in the ground coriander, cumin and turmeric for 30 seconds; add tomatoes, tomato purée, water and salt, and simmer the masala for 12 minutes.
- 03
Brown the lamb in a separate hot pan for 6 minutes before adding it to the masala with the additional water and optional chilli.
- 04
Cover and simmer very gently for 90–110 minutes until the lamb is tender; add water if it dries out, then stir in garam masala.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.