One of the best lamb dishes you will ever taste. What makes this dish even better, it only uses a handful of ingredients.

Ingredients – 2 tbsp of garlic paste, 2 tbsp of rapeseed oil, 900g of lamb chunks, 5 tomatoes cut into chunks, 5 green chillies cut length wise, salt to taste and 1/4 tsp of fenugreek.

Mix the 2 tbsp of garlic with 1 litre of water then leave whilst the oil heats.

Heat the oil then add your lamb to brown the meat. Once the meat has browned add 250ml of the garlic water and bring to a simmer.

Once it’s at a rolling simmer allow the garlic stock to reduce.

Repeat this process for 30 minutes or so, you’ll probably use about 500ml.

Add another 250ml and place your pre-cut tomatoes and chillis on the top of the meat. Bring to a simmer and allow this to reduce again.

Once this has reduced use the spoon to break down the tomatoes into the stock to create a sauce.

Allow this to reduce a little more. Once the stock has reduce then add a touch of salt and the fenugreek.

I then served this with a precooked dhal and chapatis. Heavenly. The lamb is so tender it’s unreal.