4 large onions, sliced
5 ml chopped root ginger
2 cloves garlic, chopped
15 ml cooking oil or ghee
15 ml fresh mixed herbs or 5 ml dried
10 ml curry powder
10 ml turmeric
5 ml ground coriander
1 kg neck of lamb, sawn into slices
250 ml meat stock
1 tomato, skinned and chopped
7 ml salt
5 ml garam masala
Sauté onion, ginger and garlic in heated oil.
Add herbs and stir over heat for 2-3 minutes.
Add curry powder, turmeric and coriander and fry for 2-3 minutes.
Stir continuously to prevent burning.
Add meat and the heated stock.
Cover with lid and simmer for 1 hour.
Add remaining ingredients and simmer for a further 30 minutes or until meat is tender and tomato reduced to pulp.
Serve with rice.