Ingredients

Steps

• Heat the oil in a heavy-based saucepan.
• Cook the sliced onions until they are golden-brown.
• Add the diced lamb and brown for 10 minutes.
• Stir in the ginger and garlic pastes and cook for five minutes.
• Mix in the spices, plum tomatoes, tomato purée, and yoghurt.
• Add 250ml of water and simmer on low heat for 40 to 45 minutes.
• Skim any excess oil from the surface of the sauce.
• Garnish with ginger strips and serve.