Recipe: Lamb curry

By admin
01 July 2010

Serves 4-6

Preparation time: 20 min

Standing time: at least 1 hour, preferably overnight

Cooking time: about 3 hours

45 ml (3 T) olive oil

20 ml (4 t) grated fresh ginger

3 cloves garlic, finely chopped

20 ml (4 t) garam masala

10 ml (2 t) turmeric juice and rind of 1 large lemon

1,5 kg lamb shanks, cut into 2 cm pieces

salt and freshly ground black pepper

2 onions, roughly chopped

2 celery stalks, roughly chopped

2 carrots, scraped and roughly chopped

1 can (400 g) whole tomatoes, roughly chopped

50 ml tomato paste

2 red chillies (optional)

250 ml (1 c) meat stock

Mix half the oil with the ginger, garlic, garam masala, turmeric and lemon juice and rind. Put the meat in a glass dish and season it with salt and freshly ground black pepper. Rub the spice mixture into the meat, ensuring each piece is well coated. Cover and leave for at least 1 hour or preferably overnight.

Heat the remaining oil and fry the onions, celery and carrots for a few minutes. Add the meat to the pan and fry until it changes colour. Add the tomatoes, tomato paste, chillies (if using) and stock to the pan and bring the mixture to the boil. Cover, reduce the heat and simmer the curry for about 2-2½ hours.

Serve with a sambal of chopped tomatoes, cucumber, onion, coriander, lemon juice and rind, salt and pepper.

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