Love making this dish. This method again is different to your usual restaurant/ takeaway version as it consists of no base sauce, you make your own sauce !

Again, it’s a simple recipe to follow and can be cooked in the same time it usually takes your local takeaway have it ready.

Ingredients- 4 tbsp of rapeseed oil, 1 large onion finely diced, 2 tbsp of garlic and ginger paste, 200g (half a tin) of chopped tinned tomatoes, 125ml of stock (veg or beef), a small cinnamon stick, 1 medium onion finely diced, 2 standard sized supermarket tray of dice lamb (between 700g – 1000g) as I’m feeding the family, 1/4 cup of passata, 2 diced ginger chillies, handful of fresh coriander, 1 tbsp of curry powder, 2 tbsp of tandoori masala powder, 1/2 tsp of turmeric , 1 tsp of cumin powder, 1 tsp of coriander powder, 1 tsp of paprika, 1 tbsp of tamarind paste, juice of a lemon, 1 tsp of dried fenugreek leaves, salt to taste and chopped chillies to garnish.

Method –

Heat the pan. Add the rapeseed oil, once it’s hot add the chopped large onion and fry until it’s nice and translucent.

Add the garlic and ginger paste and mix around the pan.

Once the garlic and ginger paste has been mixed in add the chopped tomatoes and the stock….

Mix this well, bring to a simmer. Once it’s reached simmer point remove the pan from the heat.

Place the contents in a blender. Whizz this up and set aside.

Clean the pan with some kitchen roll. Return to the heat. Add in the rapeseed oil. Once it’s hot add the cinnamon stick for about 30 seconds or so then add in the second diced onion. Fry this off until nice and brown which should take about 5-7 minutes.

Add in the lamb once the onion has browned. Add colour to the lamb. Again, due to the heat the is should only take a couple of minutes.

Once you’re happy with your lamb add in the passata, chillis and fresh coriander.

Give this all a good stir around the pan.

Cover the meat with enough water along with all the ground spices – turmeric, curry powder, tandoori masala powder, cumin and coriander powder….this is where the magic happens.

Cook this down until the water has almost evaporated. This should take about 5 minutes.

The sauce will become nice and thick. Keep stirring and pull the caramelised sauce from the sides of the pan into the sauce.

The flavours become intense at this point.

Add in half of your pre-made blitzed sauce. Again stir this through and it will become thick.

Cook this for a couple of minutes.

Add the remaining pre-made sauce.

This sauce will become nice and thick, add in the tamarind paste. Sadly, at this point I did actually add too much. I only had a little bit left in the pot so instead of wasting it I used it all. This made the finished dish a tad sweet. I corrected this with a pinch more salt and garam masala.

Follow this with the fenugreek, salt and lemon juice.

Give this a good stir and it’s ready to eat.

I garnished it with some diced red chillies, steamed rice and a shop bought onion bhaji.

Finished dish ❤️

Thank you for reading my ramblings.

Again, credit to Dan Toombs the legend.