A recipe from the Good Food collection.
Ingredients
750 g diced lamb
1 tablespoon plain flour
1 tablespoon oil
20 g butter
1 large onion, cut into thin wedges
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons ground cardamom
2 teaspoons ground
Cumin
2 teaspoons ground coriander
1½ teaspoons garam masala
2 cups (500 ml) chicken stock
400 g can peeled tomatoes
¾ cup (185 ml) cream
roasted cashews, roughly chopped, to serve
Method
1. Toss the lamb in flour, shaking off any excess.
2. Heat the oil and butter in a large heavy-based frying pan and cook the onion over medium heat for 2 minutes, or until soft. Add the garlic, ginger, cardamom, cumin, coriander and garam masala and cook for a further 1 minute, or until fragrant. Add the lamb in two batches, tossing in the spices to coat and cook for 2–3 minutes, or until golden brown.
3. Add the stock and tomatoes to the frying pan, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the sauce has reduced and thickened and the lamb is cooked through.
4. Stir through the cream, then season to taste with salt and cracked black pepper. Sprinkle with roasted cashews and serve with saffron rice.