In a pot over medium heat,fry the onion,garlic and ginger in
the oil untill soft.
Add the herbs and spices and a pinch of salt and
pepper and cook out for 2-3 minutes.
Add the lamb, once cooked add the water , stock
cube and tomato puree , leave to simmer for 1-1.5
hours , check for taste and adjust seasoning if
needed.
Serving
Suggestions
Serve with boiled rice and finnish of with some freshly chopped corriander
Originally Submitted
8/25/2016
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