Hyderabadi Lamb with Tomatoes
A light, simple dish that may be eaten with Indian breads or rice, but is also wonderful with all kinds of pasta, Asian or Italian.
Ingredients
- 560 g 1lb boneless lamb shoulder, cut into 2½cm (1in) cubes
- 1 tablespoon fresh ginger peeled and finely grated
- 6 garlic cloves peeled and crushed to a pulp
- 1½ teaspoons ground cumin
- ½ teaspoon ground turmeric
- 1ÂĽ teaspoons salt
- 3 tablespoons corn or peanut oil
- 210 g 7½oz onion, peeled and finely chopped
- 450 g 1lb fresh tomatoes, peeled, finely chopped and crushed
- 3 –6 fresh hot green chillies, chopped
- 10 –15 fresh curry leaves if available (use fresh basil leaves as an interesting substitute)
- 2 –3 tablespoons chopped fresh coriander
Instructions
- Step One Put the meat in a bowl. Add the ginger, garlic, cumin, turmeric and 1 teaspoon of the salt. Mix well and set aside for 30 minutes. Pour the oil into a wide, non-stick, lidded pan and set over a medium–high heat. When hot, stir in the onions and fry them until the pieces turn brown at the edges.
- Step Two Add the meat, together with its marinade. Stir and fry for 1 minute. Cover, reduce the heat to medium–low, and cook for 8–10 minutes, removing the lid now and then to stir the contents until the meat is lightly browned. Stir in the tomatoes, the remaining salt, the chillies, curry leaves and coriander, and bring to a simmer. Cover, reduce the heat to very low, and cook gently, stirring occasionally, for about 50 minutes or until the meat is tender.
