This recipe appears courtesy of the Bombay Brasserie restaurant in Bradford as demonstrated by chef Mohammed Ilyas.

2 Ib Lamb, diced
1 tsp Salt
2 Onions
1 Green Capsicum
2  Tomatoes
4 Green Chilli chopped
2 tbsp Vegetable Oil
1 tsp Mixed Garam Masala (ground)
2 heads Coriander
2 cloves Garlic
1 piece Ginger
1 tsp  Turmeric
2 tsp Paprika
1/2 tsp Red Chilli Powder
1 tsp Curry Powder

 Method

1     Finely chop the onions, capsicum, green chilli, coriander, garlic and ginger.

2     Put the vegetable oil into the pan and heat. Add the finely chopped ingredients, salt and the diced lamb.

3     Cook for 15 minutes, stirring occasionally, until the lamb is tender.

4     Finally, add the garam masala, turmeric, paprika, red chilli powder and curry powder and cook for a further 15 minutes.

5     Serve garnished with chopped coriander leaves.

Useful Links

Eatanddrink restaurant review pages - Bombay Brasserie Bradford

Mohammed Ilyas's recipe for Mixed Vegetable Curry

Recipe for Roti

Recipe for Chappati

Recipe for Natural Yoghurt

Recipe for Yoghurt & Mint Sauce

Recipe for Vegetable Samosas

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