1 1/2 tablespoons |
plain yogurt |
1 |
smallish tomato, quartered |
10g |
root ginger, coarsely chopped, (peeled weight) |
2 |
fat garlic cloves |
1 rounded teaspoon |
ground coriander |
1 teaspoon |
ground cardamom, or to taste |
1 teaspoon |
ground cumin |
3 tablespoons |
vegetable oil |
1 |
onion, finely chopped |
1-2 |
green chillies, pierced with the tip of a knife |
200ml |
lamb or chicken stock, or water |
350g |
lamb rump, trimmed and cut into 2.5 cm chunks |
|
salt |
1/2 teaspoon |
freshly ground black pepper |