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Spices and herbs in kit:

Ground cumin and coriander, red chilli powder, turmeric, cinnamon and paprika. (May contain traces of mustard, celery and sesame seeds)
Spices and herbs from around the world, ground and carefully blended in Norfolk

Essential additional ingredients (Shopping List):

• 700 grams - Lamb shoulder or braising steak
• 4 - Tomatoes (medium)
• 1 - Onion (large)
• 2.5cm³ - Fresh root ginger
• 3 - Garlic cloves
• 1 tbsp - Tomato puree
• 100 grams - Full fat yoghurt
• 5 tbsp - Olive Oil (or cooking oil)
• - Salt to taste
• - Handful of fresh Coriander for garnish

Step-by-step preparation and cooking instructions:

Preparation

Step 1: Trim the lamb of excess fat and cut into 3cm cubes

Step 2: Finely slice the onions and tomato

Step 3: Peel and crush the garlic

Step 4: Finely chop or grate the root ginger

Step 5: Chop the fresh coriander coarsely

Cooking Instructions

Step 1:Heat the oil in a large non-stick pan or a wok and fry the lamb in batches over a medium heat until it turns brown. Set aside. In the same pan, fry the onions until they turn golden brown.

Step 2: Lower the heat, add the ginger and garlic and fry for 1 minute stirring vigorously.

Step 3: Add the chopped tomatoes and Bhajiman Sachet 1 and fry for a minute.

Step 4:Add the fried lamb cubes and their juices and add Bhajiman Sachet 2. Mix and stir.

Step 5: Stir in Bhajiman Sachet 3, the tomato puree and the salt to taste. Cook for 5 minutes then add 125ml of water. Bring to the boil.

Step 6: Cover and simmer on a medium heat for around 40 minutes or until the lamb is tender, stirring occasionally to prevent sticking to the bottom of the pan.

Step 7: Now stir in the Yoghurt and mix well. Taste and add salt to taste if necessary.

Garnish with the fresh coriander, add lemon juice to taste and serve with rice and Bhaji Man Bombay Potatoes and Bhaji Man Spiced Dhal

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