Absolutely stunning dish.
Making the spiced lamb 24 hours beforehand certainly took this dish to another level ( see previous post). Making the stew as the same process as doing a marinade, takes a few minutes than bang…flavour party.

Ingredients- rapeseed oil, 1 diced onion, 1/4 of a red pepper diced, 3 tbsp of finely diced coriander stalks, 1/2 cup of tomato purée mix ( 2 tbsp of tomato purée and 6 tbsp of water) 2 tbsp of garlic & ginger paste, 2 tbsp of mixed curry powder, 2 tbsp of tandoori masala powder, as much of the pre made lamb spiced stew as you require, 2 tbsp of natural yogurt, diced coriander, juice of a lime and salt and pepper.

Method – heat your oil, when visibly hot add the onion and red pepper, cook gently for 5 minutes or so colouring the onion.

Add the garlic and ginger paste along with the coriander stalks stirring in for 30 seconds or so.

In goes the tomato purée mix followed by the powdered spices again stirring well to combine all these amazing flavours.

Ladle in your precooked lamb as much as you want along with the sauce from the stew.

Mix and leave allowing the sauce to caramelise on the sides of the pan for a few minutes.

Reduce heat and let it simmer down for 4/5 minutes.

To finish add 1 tbsp at a time of the yogurt again stirring in followed by the coriander leaves, lime juice and season with salt and pepper. This dish is absolutely beautiful.

Making the stew beforehand takes the dish to another level. Same as doing any marinade, put the effort in you get the rewards. This dish was a perfect way to relax on a Saturday night. Whole process was done whilst listening to Sgt Pepper which is my original 1967 press of the album. Still sounds so good now ❤️. Thanks for reading.