Boneless Diced Lamb or Beef Curry

Directions

• Prepare the Meat – Wash the meat and set aside to drain in a colander
• Heat 2 tbsp, vegetable oil in a saucepan. Now add the meat to the pan. Cook for approximately 3-5 minutes to seal the meat. Remove the pan from the heat and place the meat in a bowl.
• Pour the contents of the jar into the same saucepan and return to the heat. Simmer gently for approximately 3/5 minutes; stirring occasionally until it starts to sizzle and it releases it’s natural oils. At this stage you can add the small cinnamon stick, the bay leaves and the cardamom to the pan to increase depth of flavour to the curry.
• Add your meat to the tarka masala and coat evenly. Cook the lamb or meat for a further 10 minutes on a medium heat. (Add a splash of water to the pan if the meat starts to stick to the bottom of the pan, during this process).
• Add enough boiled water to the pan to cover the meat. Place the lid on the pan and simmer on a low heat for 1 hour or until the meat is thoroughly cooked and tender.
• Remove the pan from the heat and serve.
  Optional – Garnish with fresh coriander
• Not suitable for microwave cooking