750 g diced lamb fillet
1 tblsp plain flour
1 tblsp olive oil
1 tblsp butter
1 large onion, diced
2 cloves garlic, crushed
1 tblsp freshly grated ginger
2 tsp ground cardamom
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
2 cups chicken stock
400 g can peeled tomatoes
¾ cup cream
roasted cashews, roughly chopped, to serve
salt
pepper
 
 

Toss the diced lamb fillet in the flour and shake off any excess. Heat the oil and butter in a large frying pan and cook the diced onion over a medium heat for 2 minutes, or until soft. Add the garlic, ginger, cardamom, cumin, coriander and garam masala and cook for a further minute, until fragrant. Add the lamb, tossing in the spices to coat, and cook for 2-3 minutes until browned.

Add the chicken stock and can of tomatoes to the frying pan, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, then reduce and simmer for 10 minutes, or until the sauce has thickened and the lamb is cooked through. Stir in the cream, and season to taste with salt and pepper.

Serve over boiled rice and sprinkle the roasted, chopped cashews.