Lamb Curry

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 kg boned and diced lamb shoulder
• 2 tablespoons oil
• 3 large onions, chopped
• 3 garlic cloves, chopped
• 1 tablespoon finely chopped fresh ginger
• 2 tablespoons curry powder
• 3 teaspoons salt
• 2 tablespoons vinegar or 2 tablespoons lemon juice
• 3 large ripe tomatoes
• 2 fresh red chilies or 2 green chilies
• 2 tablespoons chopped fresh mint
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh coriander or 1 tablespoon mint

Recipe

• 1 heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• 2 add the curry powder, salt and vinegar and stir thoroughly.
• 3 add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• 4 add the tomatoes, chillies and mint.
• 5 cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• 6 add the garam masala and chopped coriander in the last 5 minutes of cooking.
• 7 *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.