Marinade your 1-2kg lamb pieces in… 2 heaped teaspoons ginger garlic 1 teaspoon tumeric 2 teaspoons Jeera 1 teaspoon red tandoori spice 3 medium grated tomatoes (must be grated) 1 small sachet tomatoe paste 1 tablespoon brown sugar 1 tablespoon lemon juice 1 cup double cream yogurt 1 teaspoon salt
**Ingredients to be added last (not used in marinade) Half green pepper cubed 1 level teaspoon garam masala 1 cup chopped Fresh danya 3 whole green chillies Handful of prunes
Method:
Braise onions in butter until its golden brown Add your marinated lamb Cook meat on a medium to low heat for 1 hour, adding little bits of water at a time to ensure water does not dry out and curry does not burn. *Do not add more than one cup of water at a time, it will water down the taste of your karahi. After an hour Sprinkle over your garam masala, cubed green pepper, prunes, chopped danya and whole chillies.
Simmer on a low heat for 20minutes Lamb Karahi should be thick and is served best with Roti or Naan