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Prep Time
5 Mins -
Cook Time
30 Mins -
Serves
2 People -
Heat Level
Hot
Ingredients
- 1 tablespoon (15g) of Indian Kolkata Zaal Paste
- 1 tablespoon (15g) of vegetable oil (or olive oil)
- 400g diced lamb (and preferrably on the bone)
- 50ml natural yoghurt
- 1 wedge of lemon
- 1 onion finely sliced
- 1 handful of chopped coriander for the curry and garnish
- 1 naga chilli (fresh or dried)
Method
- Heat the vegetable oil (or olive oil) in a sauce and then add the finely diced onions and cook until golden.
Add diced lamb into the saucepan and leave to sear for a few minutes and then add the scorching hot Indian Kolkata Zaal Paste. Then add 50ml of water and leave to simmer a few minutes.
Next add 75ml of water, natural yoghurt, half the chopped coriander and the juice of one wedge of lemon into the saucepan and then leave to simmer 25 minutes on a low to medium heat.
Garnish with the rest of the chopped coriander and a fresh naga chilli if you dare!
Serve with a garlic naan bread or pilau rice along with pappadoms and a little mango chutney
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