Lamb Patia

Very very tasty with a bit of a bite

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 30 Minutes Cooking Time 0 Minutes

1 Teaspoon whole Toasting Seeds
200g Vegetable Oil
2 Medium onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
1 Teaspoon Chilli Powder
800g Diced Lean Lamb Steak
100ml Tamarind Extract
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
300ml Lamb Stock
2 Teaspoons Garam Masala Powder
Tablespoons Tomato Puree
Lemon Juice to garnish
Heat a large saucepan on a high heat.
Once it is hot add the whole toasting seeds and toast them until they sizzle and crackle.
Now add the oil and then add the chopped onions and reduce the heat to low.
Cook the onions gently and slowly until they turn a golden brown colour.
Make a paste of the ginger puree garlic puree curry powder Turmeric Chilli powder with a little water.
Add to saucepan and stir in well and fry for a couple of minutes.
Now add the Lamb and stir in well.
Add the tamarind extract.
Mix the Chopped Tomatoes Tomato Puree and water together in a jug
Pour into the saucepan and mix in well.
Turn up the heat until the sauce begins to simmer and leave to simmer for 20 Minutes.
Stir occasionally.
Finally sprinkle in the Garam masala and stir in well and remove from the heat.
Garnish with the Lemon Juice and serve.