800g diced lamb stewing steak
1 red and 1 white onion
2-3 teaspoons of chopped garlic
2-3 teaspoons of chopped ginger
2 tablespoons of tomato puree
150g unsalted butter
200ml of natural yoghurt
200ml chicken or vegetable stock
3 teaspoons of mild curry powder
1 teaspoon of garam masala
1 teaspoon turmeric
½ - 1 teaspoon of chilli powder (to your liking)
salt and pepper
1. Finely chop the 2 onions and fry gently in a combination of coconut oil and a small amount of the butter. Whilst that is frying prepare the curry paste by adding chopped garlic, ginger, curry powder, garam masala, turmeric and chilli into a small blender and mix with a small amount of water until it is pureed into a smooth paste.
2. Add the freshly made paste to the onions and continue to fry for a few minutes until the flavours are fully released but before the onions become browned.
3. Add the diced lamb and cook through until the meat is browned and the flavours have drawn into the meat. Add the stock, tomato puree, natural yoghurt and remaining butter to the pot and let it simmer for 20-30 minutes or until the meat is tender.
4. Add salt and pepper to taste. Serve on a bed of basmati rice.