Curried lamb with mint

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 16
Servings 4
Time 20 min

Ingredients

  • 45
    ml
    vegetable oil
  • 1
    kg
    boneless lamb shank or leg, cut into cubes
  • 20
    ml
    ground cumin
  • 2
    ml
    ground cloves
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground turmeric
  • 5
    ml
    mustard seeds
  • 15
    ml
    dried crushed chillies
  • 4
    cloves garlic, crushed
  • 10
    ml
    freshly grated ginger
  • 60
    ml
    good white wine vinegar
  • 2
    medium onions, finely chopped
  • 500
    ml
    vegetable stock
  • 60
    ml
    freshly chopped mint
  • 3
    medium potatoes, cubed
  • 2
    large tomatoes, cut into eighths
 

Method

1hr 15 min
 
Heat oil in a large saucepan and brown the meat in batches. Remove meat from the saucepan and set aside. Place spices, mustard seeds, chillies, garlic, ginger and vinegar into a food processor and blend until a smooth paste. Sauté onions in the fat remaining in the saucepan until soft and brown. Add blended paste and cook over a medium heat for 5 minutes. Add stock and bring to the boil. Turn the heat down to simmer and simmer for a further 5 minutes. Add the meat and mint, cover and allow to simmer for 45 minutes. Then add the potatoes and simmer for a further 20 minutes. Add tomatoes and continue to simmer for 10-15 minutes until potatoes and meat are tender.
 

Read more on: lamb
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.