The consistency of the 'gravy' in this curry is referred to as a dry - the sauce is thick and coats the ingredients. This is achieved through the process of slow cooking the lamb.
Category: not set
Cuisine: not set
2 tablespoons vegetable oil
1.4 pieces
2 sticks
4 whole cloves
2 leaves
1 teaspoon fennel seeds
2 brown onions thinly sliced
7 garlic cloves crushed
1 tablespoon grated ginger
1 tablespoon Coles Brand Ground Coriander
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1 teaspoon chilli powder
2 tablespoons tomato paste
Coriander sprigs to serve
Naan to serve
Plain yoghurt to serve
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