Nothing beats a decent lamb curry! Give this a try and let us know what you think! Best served on a cold winters night.
Ingredients
- 30ml Sunflower oil
- 2 Large onions (Finely chopped)
- 2 Garlic cloves (Finely chopped)
- 5 ml Ginger
- 50 ml Curry powder (medium)
- 5 ml Ground cinnamon spice
- 5 ml Ground coriander spice
- 5 ml Ground cumin spice
- 1,2 kg Lamb knuckles
- 100 ml Tomato paste
- 1/2 tin Whole peeled tomatoes
- 15 ml Sugar
- 5 ml Black pepper
- 1 & 1/2 Mutton stock cubes
- 3 Potatoes (Peeled and quartered)
- Salt
Method
- In a large pot, saute the onions in oil until soft
- Add the garlic and ginger and fry for 3 minutes
- Add the curry powder, cinnamon, coriander and cumin and fry for 2 minutes, stirring all the time
- Add the lamb knuckles and brown well, then add the tomato concentrate and whole peeled tomatoes and mix well
- Stir in the sugar, salt and pepper
- Add the stock cube, 500ml water and the peeled, quartered potatoes, bring to the boil, turn down heat and simmer until the potatoes start to fall apart and the liquid has reduced to make a thickish gravy
- Check the salt and sugar balance and adjust if necessary
- Serve on a bed of rice (optional)
