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–+ servings
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Course Dinner, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 500 g lamb or chicken
  • 3 medium onions chopped
  • 2 tbsp Bassar spice mix
  • 4 inches fresh ginger cut into thin strips
  • 4 tsp salt max 5 tsp
  • 2 limes
  • 6 tbsp low fat yoghurt or creme fraiche
  • 2 tsp Splenda
  • 4 tbsp tomato ketchup optional

Method

  1. Boil the meat with the chopped onion and the salt. Leave to simmer with lid on for 35-45 mins (until the meat is tender).
  2. Spoon out the meat. BUT DO NOT THROW AWAY THE LIQUID BROTH.
  3. Fry off (medium heat) the meat until a little browned (use something like Fry Light). At this point turn down the heat and add 2 tbsp Bassar spice mix. Keep turning.
  4. After 3-5 mins, add the liquid broth back in. Simmer 20 mins.
  5. Add the ginger strips, yoghurt/creme fraiche, splenda and tomato ketchup.
  6. Cook for 3-5 mins more.
  7. Add the juice from 2 limes. Stir and serve.

Recipe Notes

By the way, if you want a very simple Bassar recipe, then follow these instructions but leave out the ginger, limes, yoghurt, splenda and ketchup.   It will be hot though - and a completely new taste.