900 g (2 lb) boned leg of lamb
60 ml (4 tbsp) vegetable oil
2 large onions, thinly sliced
700 g (1 1/2 lb) tomatoes, skinned and sliced
2 - 3 chillies, seeded and chopped
3 cloves
2 garlic cloves, crushed
4 cm (1 1/2 in) piece root ginger, finely chopped
salt and freshly ground black pepper
a pinch of cayenne pepper
5 ml (1 tsp) sugar
60 ml (4 tbsp) vegetable oil
2 large onions, thinly sliced
700 g (1 1/2 lb) tomatoes, skinned and sliced
2 - 3 chillies, seeded and chopped
3 cloves
2 garlic cloves, crushed
4 cm (1 1/2 in) piece root ginger, finely chopped
salt and freshly ground black pepper
a pinch of cayenne pepper
5 ml (1 tsp) sugar
method
1. Heat the oil in a large flameproof casserole over a medium heat, add the onions and saute until deep golden brown but not burned, about 15—20 minutes.
2. Add the tomatoes in a layer over the onions, sprinkle over the chillies, cloves, crushed garlic and root ginger. Bring to boiling point, then put the meat on top of the tomatoes. Season to taste with salt and pepper. Add the cayenne pepper and sugar.
3. Put on a tightly fitting lid, turn down the heat and simmer gently for 50—60 minutes or until the meat is really tender.
4. Check the seasoning and serve.
2. Add the tomatoes in a layer over the onions, sprinkle over the chillies, cloves, crushed garlic and root ginger. Bring to boiling point, then put the meat on top of the tomatoes. Season to taste with salt and pepper. Add the cayenne pepper and sugar.
3. Put on a tightly fitting lid, turn down the heat and simmer gently for 50—60 minutes or until the meat is really tender.
4. Check the seasoning and serve.
serving amount
serves 4
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