Ingredients

• 500g cubed lamb shoulder
• Lamb Marinade Ingredients:
• 1 tsp. garlic and ginger paste
• 1 tsp. salt
• 1 tsp. Kashmiri chilli powder
• ½ tsp. turmeric
• 1 tsp. garam masala
• 1 tsp. mint sauce
• 1 tbsp. natural yoghurt
• Juice ½ lime

Curry Sauce:

• 30g ghee or butter
• 2 onions finely diced
• 1 tbsp. garlic and ginger paste
• 1 tsp. Kashmiri chilli powder
• 1 tsp. turmeric
• 1 tsbp. garam masala
• 2 tbsp. tomato puree
• 400ml boiling water
• 3 ripe tomatoes quartered
• 50ml natural yoghurt
• 1 tsp. dried fenugreek

Method

1. Marinade the cubed lamb in all of the ingredients listed in the recipe above, mix well, then leave the stand for at least an hour to allow the flavours to develop. Thread onto skewers then cook on a rack inside of your air fryer for 8 minutes at 210c. The meat will not be cooked at this point but will finish cooking within the sauce.
2. Cook your onions in the ghee or butter for around 20 minutes over a low temperature, then add in the garlic and ginger paste, spices and tomato purée. Stir well and cook for a few minutes. Pour in the boiling water then add the cooked lamb into the pan along with the fresh tomatoes and cook over a low heat for 20 minutes. Finally add in the yoghurt and dried fenugreek then season well with salt and pepper. I like to finish mine with some fresh green chilli and finally chopped red onion.