Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 25grams ghee
- 1 onion, finely chopped
- 1teaspoons ground cumin
- 1teaspoons ground coriander
- 2 bay leaves
- 2teaspoons whole black peppercorns, lightly crushed
- 3teaspoons mild paprika
- 1-2teaspoons hot chilli powder
- 3 cloves garlic, grated or finely chopped
- 1 piece fresh root ginger, finely sliced
- 750grams passata
- 3tablespoons double cream
- 75grams cashew nuts, ground
- 300grams leftover roast lamb, roughly shredded or sliced
- 1 pinch salt
- 1 pinch freshly ground black pepper
Method
Step 1 of 2
Heat the ghee or sunflower oil in a large deep frying pan over a low heat. Add the onion, and sweat gently for about 5 minutes until soft and translucent. Now add the cumin, coriander, bay leaves, peppercorns, paprika, and chilli powder, and cook for a couple of minutes more until fragrant, stirring the spices into the oil.
Step 2 of 2
Tip in the garlic and ginger, and cook for a few more seconds, stirring, then pour in the passata, cream, and nuts. Bring to the boil, reduce the heat slightly, and add the leftover lamb. Simmer gently for 25-30 minutes. Taste, and season with salt and black pepper. Serve hot with basmati rice.
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