Page 41 - CMC Recipe Book

Method
Finely dice the onions and cook for 10 minutes in a suitable pan.
When the onions are lightly coloured add the garlic purée and cook for a further 3 minutes.
Add all the dry spices and cook for 5 minutes before adding the chopped tomatoes and simmer for 40 minutes.
Add the diced lamb to the sauce and simmer for 30 minutes or until cooked through and a core temperature of 75°C has been reached.
TIP: great served with homemade naan and lentil dhal. The recipe will work equally well with fish.