• 25 g (1 oz) butter
  • 2 tablespoons vegetable oil
  • 350 g (11½ oz) lean boneless lamb, diced
  • 1 onion, sliced
  • 2 garlic cloves, chopped
  • 1 cinnamon stick, halved
  • 6 cardamom pods, crushed to open
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon chilli powder
  • 2 teaspoons garam masala
  • 250 ml (8 fl oz) water
  • salt
  • finely chopped coriander to garnish

Melt the butter with the oil in a frying pan on the hob and fry the diced lamb until browned. Transfer to a casserole dish.

Add the onion to the pan and fry gently for 5 minutes. Stir in the garlic and spices. Season with salt and fry for a further 2 minutes. Stir in the measurement water and bring just to the boil. Pour over the lamb. Place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 20 minutes until the lamb is tender, stirring twice. Serve with basmati rice, garnished with finely chopped coriander.

Like This? Try These
More on Food