Lamb in Coriander Sauce

a subtle blend of asian spices, not a curry but a delightful dish. Easy to prepare and it s a real winner for anyone who likes spicy without r ed hot!

• Ready In: 1 hr 25 mins
• Serves: 4
• Yields: 4 4 portions

Ingredients

• 2  tablespoons  oil
• 500  g lamb, -diced
• 2  onions, chopped
• 1  coriander, bunch chopped
• 1  green chili pepper, deseeded and chopped
• 2  garlic cloves, grated
• 5  cm ginger, grated
• 2  tablespoons  coriander, ground
• 1  teaspoon turmeric
• 1⁄2 teaspoon  gunnel  seeds
• 2  cardamom pods, seeds only
•  pince og clove
• 1  pinch cinnamon
• 1⁄2-1  teaspoon chili powder, according to taste
• 4  curry leaves
• 1  tomatoes, chopped
•  salt
• 200  ml water, approximate

Directions

1. heat oil and in a large pan over medium heat add the lamb and cook stirring all the time until the meat is sealed.
2. Add the onions and continue to fry for at least 5 minutes - adding a little extra oil or water if it looks like sticking.
3. Add Chopped coriander, chilli, garlic and ginger and cook for just a few minutes more.
4. Add the remaining spices, curry leaves, chopped tomato and salt, cook for another few minutes adding the water. bring to the boil, turn down heat and simmer for about 3/4 of an hour.