• 350 grams lamb shoulder, trimmed and chopped
  • Tomato gravy
  • 2 tablespoons vegetable oil
  • 2 chillies, chopped
  • 1 teaspoon cumin seeds
  • 3 garlic cloves, sliced
  • 1 teaspoon salt
  • 3 fresh tomatoes, chopped
  • 1/2 teaspoon turmeric
  • Vegetable mix
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 red onion, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 teaspoon cumin seeds
  • 1 tomato, chopped into chunks
  • 2 chillies, chopped
  • 1 teaspoon garam masala


  1. In a pan heat some oil and add the cumin seeds, once fragrant stir in the chunky onions and peppers, tomato and the chilli then stir fry. Set aside.
  2. Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
  3. Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy.
  4. Add the lamb and stir to coat the pieces. Reduce the heat and place the lid on the pan and leave to cook for 20-30 minutes on a low heat until it is soft and tender.
  5. Once the lamb is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.