LAMB CURRY RECIPE

SWEAT AND HOT LAMB CURRY

1 ½ lbs lamb diced
2 large onions finely chopped
3 cloves garlic crushed and chopped
1 red pepper cut into strips
1 green pepper cut into strips
3 red or green chillies chopped
2 cans chopped plumb tomatoes
3 tablespoons garam massala
2 tablespoons powdered coriander
2 tablespoons powdered cumin
Cup of chopped fresh coriander
Juice of 1 lemon
2 tablespoons sugar
Salt
Vegetable oil, ghee or margarine
Water
Basmati

In a large frying pan quickly brown the lamb and then set to one side. In the same pan pour in 3 tablespoons of oil, ghee or margarine and add onions, chillies and garlic. Sprinkle with a little salt to prevent them browning. Stir for two or three minutes and add the powdered spices. Stir well until the spices begin to give off aroma. Add the peppers and stir in well. Fill the pan with water and bring to the boil slowly then simmer until the sauce reduces. Add the tomatoes and the lamb and top up with water again. Allow to simmer gently for twenty minutes, topping up with water to keep it liquid. Add the lemon juice and sugar and stir. Simmer for ten minutes. Turn off the heat and leave to stand until cold. If possible leave for 24hrs*.

Reheat slowly adding water if necessary. Cook gently for ten to fifteen minutes whilst you boil the rice (add a little saffron or tumeric to the rice for flavour). Add fresh coriander to the curry five minutes before serving. Serve with chutneys, pickles, yoghurt with cucumber and flat breads. Cold beer goes down a treat too.

*allowing the curry to stand brings out the full flavour of the spice combination and also helps mellow the chilli kick slightly.