Lamb Curry (Bangladeshi)

Ingredients:

2 lbs (900g) Lamb

6 tablespoons of cooking oil

3 medium sized onions (peeled and coarsely chopped)

2 whole fresh garlic (peeled and coarsely chopped)

1 inch piece of fresh ginger (peeled and coarsely chopped)

1.5 tablespoon of Curry Masala

2 fresh tomatoes (coarsely chopped)

20 single stalks of fresh coriander (coarsely chopped)

1 tablespoons of salt

1 heaped tablespoon of cumin seeds

Cooking Instructions:

Place Lamb, onions, garlic, ginger, salt tomatoes in a cooking pot with 2 cups of water and bring 

to the boil then keep on medium heat until the meat has slightly tenderised.

Add Traditional Kashmiri Curry Masala and heat for 5 minutes

Add oil and keep on medium heat for 5 minutes

Add oil and keep on medium heat for 20-30 minutes stirring frequently until the meat is tenderly 

cooked

Add 3 cups of water and mix gently

Add the coriander and cumin seeds and keep on medium heat for 15-20 minutes stirring 

occasionally.

Taste a small amount to check the salt, add more if necessary

Serve with naan bread or boiled rice