Tandoori Masala isn’t only for Tandoori-style cooking. Here it flavours an Indian lamb curry with
beans and cherry tomatoes.
2-3 tbsp vegetable oil
1kg leg lamb, lamb steaks or lamb fillets, cut into chunks
2 brown onions, thinly sliced
2 large cloves garlic, crushed
1 tbsp ginger, grated
2-3 tbsp Spice Fusion Tandoori Masala
1 x 440g can cherry tomatoes
½-1 cup tomato Passata
½ tsp salt
200g green beans
2 tsp vegetable oil
Sprig of curry leaves
2 tsp brown mustard seeds
2 tsp cumin seeds
Heat the oil in a heavy based saucepan and sauté the onion until golden brown.
Add garlic and ginger, lamb pieces and Tandoori Masala. Stir well to ensure the meat is coated in the spices.
Add tomatoes and Passata. Bring to the boil, then cover with lid and simmer for about an hour.
Remove lid and add beans; cook until sauce has thickened.
Heat vegetable oil in small pan and fry curry leaves, mustard and cumin seeds until fragrant.
Spoon over the curry just before serving.