- 10ml - fennel seeds
- - 6 cloves garlic, roughly chopped
- 750ml - water
- - 1 piece of ginger, peeled and roughly chopped
- 300 g - lamb, cubed
- - salt and pepper
- 500g - mixed vegetables (carrots, potatoes, green beans, corn, peas)
- 45 ml - oil
- 15 ml - ground turmeric
- - 3 onions, roughly chopped
- 15ml - curry powder
- - 2 dried bay leaves
- 10 ml - cumin seeds
- 400g - tomato purée
- - 1 loaf white bread
- - 1 cinnamon stick
- 15ml - ground coriander
1 Heat oil in a large pot over a medium heat and brown the lamb for 5 minutes. Add onions and garlic and ginger. Cook until the onions are tender.
2 Add cumin, fennel, bay leave sand cinnamon, and simmer for 1 minute. Add coriander,turmeric, curry powder, tomato purée, salt and pepper and vegetables, then pour in the water. Bring to a simmer and cook for 45 minutes or until thickened.
3 Slice the bread in half, scoop out the insides of the two halves and fill with the curry.
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