|2 kg||lamb — chops|
|2||onions — medium|
|1 Tbs||garlic — cloves, crushed|
|2 Tbs||fresh ginger — grated|
|2||green chilli — finely chopped|
|1 Tbs||coriander — ground|
|2 tsp||cumin — ground|
|2 tsp||chillies — powder|
|1 tsp||garam masala|
|4||tomatoes — peeled, chopped|
|water — as needed|
|salt and freshly ground black pepper — to taste|
|fresh coriander — chopped|
|lemon — wedges|
Light a fire with wood or coals. With the fire still hot secure the grid in place, scour it clean.
Briefly sear the trimmed lamb fat until well coloured. Using an old pan / pot, place it on the grid above the hot coals. Add the oil, when hot add the chopped onions. Fry until they start to go lightly brown.
Add the seared lamb fat, garlic, ginger and fresh chillies. Continue to fry until the mixture is well browned. If the fire is too hot move the pot further from the flame. Remove any large pieces of fat that haven’t become part of the mixture.
Add the coriander, cumin, chilli powder, turmeric and garam masala stirring constantly for one minute to cook the spices.
Add the chopped / tinned tomatoes and stir to combine. Cook until the curry is thick and dark red in colour. Add a little water if the curry sauce becomes to dry.
While the sauce is cooking add the trimmed lamb to the grid and cook until medium rare, roughly 2 minutes on each side.
Add the cooked lamb to the sauce. Taste and season accordingly with salt and pepper.
Serve with freshly chopped coriander and a lemon wedge with rice and / or naan bread.
Recipe reprinted with permission of Damian Ettish.
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