1 Heat the oil in a karahi or wok on a medium-low heat and fry the onions for 8-10 minutes, until softened and turning golden ...

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Andy begins by cutting small pieces of the lamb. He then puts these inside a meal slicer for the keema consistency. Following ...

Meanwhile, a wet masala is made for the curry to be finished in later on. Chop the lamb into small chunks. Mix the turmeric, chilli powder and salt in a large bowl. Add the lamb and mix it up so ...