Lamb Curry

Lamb Curry using lamb shanks.

Lamb Curry using the neck of the lamb.

Lamb Curry

• 45ml olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 30ml cumin seeds
• 20ml ground coriander
• 30ml fennel seeds
• 3 bay leaves
• Seeds from 6 cardamon pods
• 45ml turmeric
• 60ml masala
• 60ml mild curry powder
• 200ml (small can) tomato puree
• 400ml (1 can) coconut cream (unsweetened)
• 410ml (1 can) of diced tomatoes
• 1 kg lamb stewing meat or lamb shanks
• Salt and pepper to taste

 

1. Brown the meat a bit, remove from the dish and place to one side.
2. Pre-heat the oven to 220˚
3. Use a 30cm baking dish (one which can be used on the stove as well as go into the oven).
4. Fry the onion and garlic together.
5. Add all of the spices and lower the heat of the stove. Make sure all of the spices get cooked.
6. You can add water if it gets too dry.
7. Add tomato puree.
8. Add diced tomato and coconut cream.
9. Mix all of these together.
10. Add all of the meat to the sauce.
11. Flavor with salt and pepper.
12. Place lid on and put it into the oven for 80-90min.
13. Serve with rice or mash.

• You can also add any veggies that you might like before placing it in the oven.