Many thanks to Emma for this fantastic recipe!
600g Diced Lamb Shoulder
30g Ghee (for dairy free, swap this for Cooking Coconut Oil)
400g Chopped Tomatoes
Large bunch of Fresh Coriander
3-4 Garlic Cloves - crushed or finely chopped
1 tsp Fresh Ginger - crushed or finely chopped
1 tsp Fine Pink / Rock Salt
2 tsp Garam Marsala
2 tsp Ground Coriander
1 tsp Turmeric
1/4 tsp Cayenne Pepper
1/4 tsp Ground Nutmeg
1/2 - 1 tsp Chilli Flakes (to taste)
Dice the lamb, place in a bowl and sprinkle with salt
Heat the ghee over a medium heat in a large sauce pan or wok with lid.
Add the diced lamb and brown for 2 - 3 minutes.
Add the shallots and saute over a low to medium heat until soft and translucent.
Add the garlic and ginger, combine and cook for 1 - 2 minutes.
Add all of the spices - Garam Masala, Ground Coriander, Cayenne (avoid if you want a mild dish) Turmeric and Nutmeg.
Fully combine the spices with the meat and then add the chopped tomatoes.
The combination of spices will create a thick sauce, add a little water 100 - 200ml water and then cover the dish and cook on a low heat for 15 - 20 minutes (depending on the cut of lamb used this may need to be up to 60 minutes)
Remove cover and check the consistency of the sauce. For a thicker sauce increase the heat and allow to cook for 10 - 15 minutes
For extra heat add 1/2 - 1 tsp Chilli Flakes and for the finishing touch top with chopped Coriander.