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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is another favourite quick and easy curry. It uses the same base sauce as laid out in Chicken Patia, my Chicken Patia, so grab that recipe first. It can be made ahead of time and frozen - the base sauce recipe is enough for three curries (ie use a third of the recipe in this recipe!) The Josh part of the name (apparently) means lamb or mutton so if you change the meat, it becomes something else. But, as Shakespeare once wrote, what's in a name? If you want, use chicken instead! (I'm pretty sure he didn't write that last bit). Ingredients:
4 tablespoons vegetable oil |
1 medium onion, chopped |
1/2 teaspoon minced garlic |
1/2 teaspoon minced fresh ginger |
1 teaspoon cumin |
1/2 teaspoon ground coriander |
salt (to taste) |
1 -2 teaspoon chili powder |
3 -6 long green chilies, sliced long and seeded |
1 large bunch fresh coriander, coarsely chopped |
1 1/2 lbs lamb, trimmed and cut into 1 to 2-inch cubes |
2 beef bouillon cubes |
3 tomatoes, sliced into wedges |
Directions:
1. Heat the oil in a large pot over medium heat. Add the lamb and cook until well browned. Remove meat and set aside.
2. Add cumin, ground coriander, garlic, ginger, and onion to the pot. Cook while stirring until onions are wilted, about 5 minutes.
3. Return the meat and any juices to the pan, then add 1/3 of the recipe of the “Base Sauce” (from Chicken Patia) and beef stock concentrate and stir to mix. Add chilli powder to get the spice level you want. Simmer covered for about 15 minutes. If it seems soupy, crack the lid to condense the sauce.
4. Add a large handful of the coriander and mix it inches If you use the green chillies, add them now. Simmer for another 30 minutes or until lamb is tender.
5. Add another small handful of coriander and the tomato wedges a few minutes before serving. Taste for seasoning and adjust if needed.
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