Probably one of the easiest curries you can make, a lot more in my curry cookbook, linked in profile, recipe below. Ingredients: - 6 tbsp Veg Oil - 1 kg meat (shoulder and leg mix) - 2 Garlic and Ginger Blocks - 4 Large or 5 Medium Tomatoes - Large Pinch of Salt - 1 tsp Turmeric - 1.25 tsp Cumin Powder - 1.5-2 tsp Coriander Powder - 1 tsp Chilli Powder - 3-5 Green Chillies - 1-2 tbsp Yogurt - 3/4 tsp Black Pepper - 1 tsp Garam Masala - Large pinch of Kasuri Methi - Fresh Ginger slices - Fresh Coriander Method: 1. Heat the oil in a pan and add the meat to it. Add in the garlic and ginger blocks. Cook and stir for two minutes. Then add in halved tomatoes with a large pinch of salt. Cook and stir for a few minutes. 2. Put the lid on and simmer on a medium heat for 20 minutes. In the meantime, slice the ginger and chopped the coriander. 3. Remove the lid and stir. Then put the lid on and simmer on low heat for 60 minutes. Once done, remove the lid and add in spices followed by green. Cook and stir for a few minutes or until you can see some oil separation. Add a splash of water if required. 4. Add 700ml of water (boiling), bring up the heat and simmer on low heat for a further 50 to 60 minutes. After simmering, remove the lid, drop the heat and add in the yoghurt. Stir through for a couple of minutes. 5. Then add the black pepper and garam masala and stir through. Increase the heat and cook for a further two minutes. Continue to simmer on the heat for further 10 minutes with the lid on. At this point, the meat should be tender. 6. Remove the lid, increase the heat and start to reduce the curry down. During this, add in the Kasuri Methi and ginger slices. Stir for a minute, then add in the chopped coriander. Stir, and continue reducing until you have achieved your desired consistency. #indianfood #meatcurry #lambkarahi #karahi