Ingredients2 tbsp veg oil
900g lamb fillet, cut into cubes
2 onions, chopped
4 garlic cloves, chopped
2 green chillies, chopped
1 tbsp fresh ginger, grated
1 tbsp ground turmeric
1½ tbsp garam masala
1½ tbsp ground cumin
1 tbsp chilli powder
1 tbsp plain flour
6 large tomatoes, chopped
400ml oz coconut milk
pint chicken stock
baby spinach leaves
1 pomegranate, seeded
salt and frsh black pepper
MethodHeat one tablespoon of oil in a pan then add the lamb. Cook on a high heat for 4 minutes until the lamb is golden-brown, set aside.
Gently fry the onions, garlic, chillies and ginger in the rest of the oil. Fry for 3 mins, until softened
Add all the turmeric, garam masala, cumin and chilli powder. Stir and fry for a minute.
Add the flour and cook for another min.
Add the tomatoes and coconut milk and start to simmer.
Add the lamb and enough stock to just cover it. Stir well.
Bring to a simmer, cover and cook on a low heat for about an hour, until the lamb is tender and cooked through.
Skim off any excess fat from the surface, add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.
Add the yoghurt, season, to taste, with salt and fresh black pepper.
Serve with basmati rice.