Red lamb curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lamb; cut from the leg |
| ; and cubed | ||
| 3 | mediums | Onions |
| 3 | Cloves garlic | |
| 6 | mediums | Tomatoes |
| 4 | Cloves heads | |
| 1 | Bay leaf | |
| 1 | Bird's eye chilli | |
| 1 | Heaped tsp ginger | |
| 1 | Heaped tsp turmeric | |
| 1 | Heaped tsp cumin seed | |
| 1 | Heaped tsp tikka paste | |
| 2 | Heaped tsp coriander | |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Grated nutmeg |
| 1 | Heaped tsp tomato puree | |
| 1 | Dsp creamed coconut | |
| 1 | Dsp tomato ketchup | |
| Black pepper | ||
| Sunflower oil | ||
| 1 | small | Jug water |
| ½ | teaspoon | White sugar |
| Salt | ||
Directions
Peel and chop the onions and garlic and quarter the tomatoes. Cover the bottom of a large pan with a small amount of sunflower oil. Fry the onions, adding the ginger and then the turmeric. Now grind the cumin and the coriander together and add it in along with the garlic. Add the water if the mixture seems dry. Grind the clove heads, grate the nutmeg and mix in with the cinnamon and cardamom. Add these to the pan as well and cook gently.
Next, flour the lamb cubes using your hands. Add the lamb to the pan and turn the heat up to medium, making sure it does not burn. After 5 minutes, add the tomato puree, ketchup, coconut cream, tikka paste and the chopped tomatoes. Press the mixture down with a wooden spoon for a few minutes.
Now add a small amount of water and lots of black pepper. Bring the mixture to a simmer, then reduce the heat and cover. Cook for about an hour and a quarter, stirring a few times.
Just before the cooking time ends add the sugar. Serve the curry with basmati rice, poppadoms and banana, onion and mint chutney.
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