Recipe : 1kg lamb, 8 fresh tomatoes, juice 1 lemon, 1 tspn himalayan salt, 1 tspn crushed black peppercorns, 2 green chillies,fresh coriander – optional – vegetable of choice.
Method : badboy water dance 230. Fry meat on all sides. And chopped tomatoes, crushed black pepper, grated ginger and lemon juice. Stir. Medium (150), click, low (115) until meat cooked, tender – approx 30 mins.
Once meat is cooked, add salt and part lid to thicken sauce to desired consistency at approx 130, or completely cook/ dry out sauce. The fat will release. At this stage, you can add chopped coriander and serve with naan bread and/salad.
Alternatively, you can add vegetables of choice and green chillies. My choice was purple sprouting brocolli, pak choi and spring onions. Cover lid. Reduce heat to 85 for 10 mins for veg to cook. Garnish with chopped coariander.Serve.