Lamb Korma

• 2½ pounds lamb
• 2 cloves garlic
• ½ ounce

Cut lamb into pieces. Smash garlic and green ginger in a bowl and add 1 pint cold water. Sauté finely chopped onion in half the butter until transparent; add yoghourt, tomato concentrate, spices and salt.

Sauté meat in remaining butter in another pan until golden. Stir into spice mixture; add a