Prep and cook time: 2 hours
juice of 1 lemon
2 garlic cloves, crushed
2 tbsp olive or sunflower oil
875g Tenderlean boneless lamb joint, cut into 2.5cm cubes
1 large onion, sliced
2.5cm piece of fresh root ginger, grated
2 x tsp garam masala, or to taste
1-2 x tsp chilli powder, or to taste
4 cardamom pods
1 tbsp tomato puree
397g can of chopped tomatoes
150ml beef stock
150g carton of low fat natural yogurt
salt and freshly ground black pepper
chopped fresh coriander, to garnish
Mix the lemon juice, garlic, oil and a little salt together in a bowl and stir in the lamb. Cover and marinate in the refrigerator overnight.
Place the lamb and marinade in a large pan, add the onion and ginger and cook gently for 5 minutes, stirring occasionally.
Add the garam masala, chilli powder, cardamom pods and seasoning. Cook for 2 minutes, stirring continuously.
Stir in the tomato puree, tomatoes and stock. Bring to the boil, cover and simmer for 1-1½ hours, stirring occasionally.
Carefully stir in the yogurt. Check the seasoning and serve straight away, garnished with chopped coriander