Big Curry Night In have some fresh new recipes straight from Madhu's Head Chef Poonam Ball
Ingredients
1.5kg of spring lamb (on the bone shoulder and chops)
175g butter or ghee
150g onion sliced
100g ginger paste
100g garlic paste
1 tbsp chilli paste
400g tomato paste
1 tsp turmeric
1/2 tsp red chilli
2-3 tsp salt
3 tsp garam masala
1 tsp ground ajwain
50g chopped coriander
Kettle of hot water
Get cooking:
In a large pot heat the butter/ghee and caramalise the sliced onion. Using a hand held blender, blend the caramelised onion into a paste.
Add ginger and garlic until light brown.
Now add the pre-cooked onion paste and cook until the mixture has turned into a deep brown colour and then add turmeric.
Now carefully add the tomato paste, green chilli and red powder chilli. Cook until sauce thickens and releases oil.
Place the lamb into the sauce and stir in, then add salt and ajwain. Cook until meat looks cooked, sealed on all sides.
Now add the garam masala and cook for a further 8-10 mins. Stir continuously so that the sauce does not stick to the pan.
Cover and simmer for 15/20 minutes on a lower heat, until lamb is soft and tender. Keep stirring so that lamb does not stick to pan. Garnish with coriander. Serve with hot chapatis or pilau rice.
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