Bombay Curry

Ingredients for Cooking

1 tablespoon ghee or oil
2 medium onions, chopped
2 cloves garlic, crushed
2 green chillies, chopped
1 tablespoon grated fresh ginger
11/2 teaspoons ground coriander
1/2 - 1 teaspoon chilli powder
1 kg (2 lb) lamb. cut into bite-sized cubes
1 teaspoon salt
410 g (13 oz) can crushed tomatoes (u can make it fresh too)
2 tablespoon coconut milk
fresh coriander(cilantro) leaves, to garnish

Method:

Heat the ghee in a large pan; add the onion and cook over medium heat, stirring, until just soft.
Add the garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder.
Stir until just heated through.
Add the meat and cook, stirring, over high heat until the meat is well coated with the spice mixture and browned all over.
Stir in the salt and drained tomatoes and simmer, covered, for 1 to 1-1/2 hours, or until the meat is tender.
Add the coconut milk and stir; simmer, uncovered, for another 5 minutes or until the sauce has thickened slightly.
Serve garnished with coriander leaves.
Serve with hot naan or rice.
Enjoy!