Recipe from Henrie Geyser a fine chef
A really flavoursome curry for a cool night .Use Lamb,Kid Goat or Mutton and eat with your hands picking up the meat with a Roti
- 1 kg deboned shoulder or leg of lamb, cubed
- 2 onions peeled and chopped
- Â½ cup cooking oil
- For the paste
- 5 cloves of garlic, peeled
- 3cm piece of peeled fresh ginger
- 2 teaspoons cumin seeds (or powder)
- 2 teaspoons coriander seeds (or powder)
- 1/2 tablespoon black pepper corns
- 4 (or more) fresh red or green chillies, seeds removed
- 1 teaspoon turmeric powder
- 2 teaspoons brown sugar
- Pinch of salt
- Juice of Â½ lemon
- 2 tablespoons red or white vinegar
- Â½ tablespoon curry powder
- Other ingredients (not included in the paste)
- 2 cinnamon sticks
- 6 cardamom pods, lightly crushed
- 4 bay leaves or curry leaves
- 1 small tin of tomato paste
- 300ml warm water
- Put all the paste ingredients into a processor and whiz to a paste.
- Spoon into a dish and add the cinnamon, cardamom and bay leaves and set aside.
- Mix the tin of tomato puree with 300ml water and set aside.
- Fry the onions in half the oil until lightly browned, drain and set aside.
- Add the rest of the oil to the pan and fry the lamb cubes in batches.
- Put all the browned lamb back into the saucepan, reduce the heat and add the paste, stirring to coat well and cook for about five minutes, stirring regularly.
- Add the tomato and water mix to the lamb, bring to the boil and then add the onion.
- Cover and slowly cook until lamb is tender.
- If the sauce becomes too thick add a little water or stock.
- When the lamb is tender, remove from heat and let it cool, then refrigerate in a covered dish, preferably overnight.
- An hour before serving heat lamb enough to boil the sauce, adjust the seasoning, and serve with roti and/or rice.
|Amount Per Serving||%DV|
|Serving Size 400g|
|Recipe makes 4 servings|
|Calories from Fat 284||55%|
|Total Fat 32.13g||40%|
|Saturated Fat 3.37g||13%|
|Trans Fat 0.7g|
|Total Carbs 17.54g||5%|
|Dietary Fiber 3.5g||12%|