Ingredients
200 mililitre (7 oz) water
1 tsp tomato purée
450 g (1 lb) lamb shoulder, cooked and diced
4 tomatoes, quartered
2 tbs oil
2 red onions, chopped
2 tsp Garlic Grinder , or 2 garlic cloves, crushed
1 tsp Turmeric
½ tsp Chilli Flakes
1 tbs Medium Curry Powder
1 tbs Coriander Ground
Juice of 1 lemon
1 tbs Coriander Leaf
Schwartz Sea Salt to season
Pilau rice to serve
Method
Heat the oil in a large heavy-based saucepan, add the onions and Garlic and cook for 10 minutes.
Add the Turmeric, Crushed Chillies, Medium Curry Powder, Ground Coriander and the tomato purée and cook for a further minute.
Add the diced lamb, water, tomatoes, lemon juice and Coriander.
Simmer for 15 minutes, then season to taste and serve with Pilau rice.