Boneless Lamb Curry

Method

1. Slice onions and fry in oil till brown.
2. Allow to cool.
3. Add to the Ferns’ ginger garlic paste and 1 teaspoon of the Ferns Balti Curry Paste.
4. Apply this mixture to the lamb pieces.
5. Allow to marinate for at least 15 minutes.
6. Put into a pot, add about 150ml water and cook till almost done.
7. Whisk together yoghurt, remaining 2 teaspoons Ferns Balti Curry Paste, salt and sugar in a bowl.
8. Add mixture to pot.
9. Cook for a few minutes till the lamb is done.
10. Serve, garnished with fresh coriander.