Instructions

Put 2 tbsp of natural yoghurt, 1 1/2 tbsp of tomato puree and spice pack 1 into a bowl and stir well. Add 800g of your chosen meat (cubed) and coat in the mixture. Marinade for 30 minutes (or overnight in the fridge if you can). Put 1-2 tbsp of oil into a pan and heat. Add the marinated meat mixture and cook over a low heat for a couple of minutes. Add 2 fresh, quartered tomatoes and 250ml water to the pan, along with spice pack 2. Cover and simmer for approx 40 minutes, string occasionally to avoid sticking. (If using lamb or beef, it may be better to transfer the dish to the oven and slow cook for a couple of hours, so the meat is tender). Once the onions have softened and the meat is tender, it’s ready to serve. 

For a dairy-free alternative, use coconut cream instead of yoghurt.

Ingredients

• Dehydrated onions & garlic
• Ground spices (coriander, paprika, cumin, ginger, turmeric, chilli)
• Whole spices (curry leaves, green cardamom, cinnamon, cloves) 
• Salt

Allergens

May contain traces of nuts.