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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking. Ingredients:
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 |
Directions:
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.
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