225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)
Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk
The Good Bit
- Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
- Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
- Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
- Serve garnished with chopped mint leaves.
