Lamb Curry

INGREDIENTS:

150g of butter
1lb diced lamb (chicken or vegetables are good but not as good as lamb)
1 onion finely chopped
1 whole medium sized bulb of garlic (i.e. all the cloves)sliced very thinly
6 fresh green chillies (seeds in)sliced
1tsp coriander seeds
1tsp cummin seeds
6tsp turmeric
1tsp salt
one 240g tin of chopped tomatoes
garam masala

DIRECTIONS:

Roast the coriander and cummin seeds in a dry skillet or heavy bottomed pan until aromatic then grind to a powder.

Melt the butter in a deep wide pan.
Fry the onion slowly for a minute or two.
Add the garlic, Chillies and salt and fry for a while longer until the onion and garlic just start to brown.
Turn the heat up slightly and add the meat, stir until sealed and begining to brown.
Add the turmeric, coriander and cummin mix and stir for a minute then add the tomatoes and stir.
When boiling put a lid on the pan and reduce heat to a slow simmer for 30 minutes, stirring every now and then. If it begins to stick to the pan add a dash of water and stir.

While the main dish is simmering make The Garam Masala. You could use bought garam masala but this recipe does wonderful things inside your nostrils
Take
1 inch cinnamon stick
3 Cloves
3 Black Pepper corns
The seeds of 2 black cardamon pods
2tsp Black cummin seeds.
Roast all the ingredients in a dry skillet or heavy bottomed pan until aromatic then grind to a powder

After 30 minutes of simmering the sauce should have thickened slightly.
Remove from the heat and add 1Tsp of garam masala and stir well.

Serve garnished with chopped fresh coriander