Hot and fiery lamb masala

ServeS 4

Ingredients:

2 tbsp ghee or 1 tbsp sunflower oil

1 onion, finely chopped

1 tsp ground cumin

1 tsp ground coriander

2 bay leaves

2 tsp whole black peppercorns, lightly crushed

3 tsp mild paprika

1–2 tsp hot chili powder

3 garlic cloves, finely chopped

2in (5cm) piece of fresh root ginger, thinly sliced

26–28oz (750g) jar or can of crushed tomatoes or tomato purée (passata)

3 tbsp heavy whipping cream

½ cup cashews, ground

10oz (300g) leftover roast lamb, coarsely shredded or sliced

sea salt and freshly ground black pepper

Method:

1 Heat the ghee in a large deep frying pan over low heat. Add the onion and cook gently for about 5 minutes until soft. Now add the cumin, coriander, bay leaves, peppercorns, paprika, and chili powder, stirring, and cook for a couple of minutes longer until fragrant.

2 Add the garlic and ginger, and cook for a few more seconds, stirring, then pour in the passata, cream, and nuts. Bring to a boil, reduce the heat slightly, and add the lamb. Simmer gently for 25–30 minutes. Taste, and season with salt and pepper. Serve hot with basmati rice and a crisp green salad on the side.

Cook’s Notes:

Ghee is clarified butter that is used in Indian cooking. You will find it in specialty Asian markets  it will give your masala a touch of authenticity.

Hot and fiery lamb masala