Ingredients

Steps

• Remove white membranes from meat and cut into 5cm squares that are 1cm thick.
• Flatten lamb escalopes between cling film using a meat mallet.
• Blend all marinade ingredients in a food processor until smooth.
• Coat meat with marinade and set aside for one hour.
• Heat ghee in a heavy casserole pan and sizzle cinnamon and black cardamoms.
• Add meat with liquid and seal lid edges with a flour and water paste.
• Simmer on low heat for one hour until tender.
• Uncover and reduce sauce if necessary until a thin film of oil appears.
• Garnish with coriander and serve with warm naan.