Chef Jason’s Recipe from his cooking show

Yogurt and Garam Massala Lamb

Serves 4

1 tbsp tomato purée

3/4 cup natural Plain Yogurt

1 ½  Tbsp Garam massala

1 Tsp Geera powder (Cumin)

1 Tsp salt

1Tbsp crushed garlic

1 Tsp grated ginger

3 tbsp Chadon Beni

½ Tsp chili powder

½ Tsp Fresh Thyme

8 oz boneless lamb cubes

5 tbsp Vegetable Oil

3 medium onions, (Julienned

1 Yellow Sweet Pepper (Julienned)

1 Stick of cinnamon

2 cardamom pods

1 tbsp fresh coriander (cilantro)

Procedure

• In a bowl mix thoroughly tomato purée, yogurt, Garam massala, cumin powder, salt, garlic, ginger, and chili powder.
• In a separate bowl, add the lamb cubes, the Chadon Beni and season lightly with salt and black pepper. Add the lamb to the previous sauce and combine thoroughly. Allow to marinate for two hours.
• Heat Vegetable oil in a heavy pot and stir fry the onions over a medium heat until they are slightly caramelized and aromatic. Add the fresh thyme and season with salt and pepper.

And add the cinnamon stick, cardamom pods and yellow sweet peppers. Sauté for about 1 minute and then Place the lamb in the pot with the onion and quickly stir fry for about three minutes until lamb is seared.

• Cover the pot, lower the heat and allow cooking for about 30 / 35 minutes until lamb is cooked tender. About ¾ Cup of stock or water can be added to the pot if lamb is sticking.
• Add fresh coriander leaves right on top lamb before service