Ingredients

1 Qbag®
600 g lamb neck fillets or shoulder
15 g ginger peeled and smashed into paste
2 garlic cloves smashed into a paste
2 tsp turmeric
3 bay leaves
1 small onion finely sliced
4 tbsp sunflower oil
1 tsp salt
6 green cardamom pods pounded
1 ¼ tbsp ground fresh fennel seed
½ tsp ginger powder
4 red scotch bonnet chilli, or hot red chillies
100 g cottage cheese
½ tin of chopped tinned tomatoes
150 ml water

Recipe

Dice the lamb into 3 – 4 cm cubes. Mix thoroughly with smashed garlic, ginger, turmeric and bay leaves. Allow to marinade whilst you prepare the remaining ingredients

Gently fry the onion, in 2 tablespoons of oil until soft and translucent. Add the cardamom, fennel seed and ginger and cook gently for 5 minutes until the mixture is aromatic

Puree the chillies with the remaining oil. Add the onions, cottage cheese and tomatoes and puree until smooth. Combine with the marinated meat; add the water, salt and mix to combine

Place into a Q bag and seal with two 2cm folds. Make sure the mixture is evenly spread through the bag.

Cooking times

Place onto a baking tray and place into a preheated oven at 180 C for 1 ½ hours.