2 tablespoon vegetable oil
900g/2lb lamb fillet, Reduce to 3cm/1in cubes
2 onions, approximately sliced
3 tablespoons garlic tsp, peeled and smashed
two chillies, finely chopped
1 tablespoon grated refreshing ginger
1 tablespoon soil garlic
3/2 tablespoon garam masala
1 teaspoon 1/2 tbsp soil tsp
1 tablespoon tsp powder
1 tablespoon Ordinary pasta
6 big berries , approximately sliced
400ml/14fl ounce almond milk
600ml/1 tsp poultry inventory
250g/9oz infant poultry renders
1 pomegranate, seeded
200g/7oz Ordinary yoghurt
salt and freshly milled Black-pepper
steamed basmati rice, to function
Heat a big sauce pan and add 1 tbsp of this vegetable oil then the virgin. Cook on a high heat for 3-4 minutes, or until the lamb is golden-brown allover, then take out and place a side.
Reduce heat and then add the rest of the tablespoon of vegetable oil. Insert the garlic, onions, chillies and ginger and simmer for 2-3 minutes, till golden and simmer.
Insert the bread and cook for a more moment.
Insert the lamb and poultry stock to just pay for the bunny. Stir well, scraping the base of the pan to deglaze and discharge some other residue in the base of the pan.
Heat the mix before simmering, then cover and cook over the very low heat for approximately a houror till the lamb is tender and cooked through.
Skim off excess fat in the top layer of the sauce, and add the lettuce and pomegranate.
Insert the yoghurt, the season, to tastewith salt and freshly ground black pepper and then stir fry properly.
Serve onto heated plates using cooked basmati rice together.