350 ml natural yoghurt
½ tsp ground asafoetida, dissolved in 2 tbsp of
700 gm boneless leg of lamb, trimmed and cut
into 2-inch pieces
2 tomatoes, deseeded
1 onion, chopped
2 tbsp vegetable or groundnut oil
2 tbsp each of garlic and ginger purée
2 tbsp tomato purée
2 bay leaves
1 tbsp ground coriander
1–2 tsp chilli powder
½ tsp ground turmeric
1 tsp salt
½ tsp garam masala
1. Put the
yoghurt in a large bowl and stir in the asafoetida.
2. Add the lamb
and rub into the marinade. Set aside for 30 minutes, or more.
3. Put the
tomatoes and onions in a blender and process until combined.
4. Put the oil in a pan with tight fitting
lid. Add the ginger and garlic purées, and stir until the aromas are released.
5. Stir in the tomato and onion mixture,
tomato purée, bay leaves, coriander, chilli powder and turmeric. Reduce the
heat to low and simmer, stirring, for 5-8 minutes.
6. Add the lamb, salt and any leftover
marinade, and stir for 2 minutes. Cover, reduce the heat to low and simmer,
stirring occasionally, for 30 minutes.
[If the sauce looks dry, stir in a
7. Sprinkle with the garam masala,
re-cover the pan and continue simmering for 15-20 minutes, or until the lamb is