Serves 4
4 lean lamb steaks (sliced and diced into chunks)
5 cloves of Garlic crushed and chopped*
Thumb sized piece of ginger sliced*
1 tbsp of Biryiani Powder
2 Fresh Chilis *
Tbsp Hemp or Olive Oil
Bunch of coriander *
All * ingredients use half for marinade and put half to one side to add later
Marinade all of the above ingredients and leave to marinade for at least an hour in the fridge.
1 large onion sliced thinly
2 Sweet Red Peppers
1 Green Bell Pepper
1tsp of Paprika / Cumin / Tumeric and Nutmeg – mix together
6 Vine tomatoes (you will need to pull off the skins as they are cooking/ alternative a tin of chopped tomatoes)
1 tbsp of Hemp Oil
Rest of * Ingredients
¼ Can of Coconut Milk
500ml of Chicken Stock (if using canned tomatoes you will only need approx 250ml of stock)
1 tsp of tomato puree
Method
Heat Oil in a pan and add your marinated lamb
Add onion – reduce heat to medium and cook for 5 mins
Return to full heat and add the spices, garlic, chili and ginger, peppers and tomatoes
Add a handful off coriander and a ¼ of the stock
Let the pan bubble away slowly adding more stock - a bit at a time
If you are using fresh tomatoes now is the time to pull the skins off them and remove
Once all of the stock has been added keep giving the pan a stir and remain on the boil for around 6-7mins
Reduce heat to a medium low add the coconut milk and stir then add your tomato puree and the rest of the coriander
Turn off heat and cover pan – leave for around 5 mins before serving
Serve Naan Bread and Basmati Rice cooked with a tsp of turmeric in the water.