Lamb Curry
Description
You can use mutton instead of lamb.
Ingredients
25 ml sunflower oil
2 large onions, finely chopped
1 bay leaf
2 ml ground cinnamon
5 ml ground coriander
2 ml ground cumin
2 cloves garlic, crushed
20 ml curry powder
25 ml cake flour
5 ml turmeric
1.5 kg lamb rib, trimmed of excess fat and cubed
500 g medium tomatoes, skinned and chopped
6 to 8 dried peaches or apricots, finely chopped
30 ml fruit chutney
250 ml meat stock
5 ml white vinegar
10 ml salt
milled black pepper
2 large onions, finely chopped
1 bay leaf
2 ml ground cinnamon
5 ml ground coriander
2 ml ground cumin
2 cloves garlic, crushed
20 ml curry powder
25 ml cake flour
5 ml turmeric
1.5 kg lamb rib, trimmed of excess fat and cubed
500 g medium tomatoes, skinned and chopped
6 to 8 dried peaches or apricots, finely chopped
30 ml fruit chutney
250 ml meat stock
5 ml white vinegar
10 ml salt
milled black pepper
Methods/steps
Heat the oil in a large saucepan and saut? the onions for about 5 minutes, or until transparent
Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly
Add the meat and brown lightly, adding a little more oil if necessary
Add the remaining ingredients and mix well
Simmer over moderate heat for 1 hour
Serve immediately with boiled rice and bowls of sliced banana, desicated coconut, diced pineapple and chutney
Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly
Add the meat and brown lightly, adding a little more oil if necessary
Add the remaining ingredients and mix well
Simmer over moderate heat for 1 hour
Serve immediately with boiled rice and bowls of sliced banana, desicated coconut, diced pineapple and chutney
Additional Tips
You can use mutton instead of lamb.
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