Lamb curry

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4 servings Cooking: 1 hr
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Lamb

By Food24 November 03 2009
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Ingredients (12)

oil — for frying
500.00 g lamb — cubed
4.00 garlic — large cloves, crushed
3.00 cm fresh ginger — skinned and grated
2.00 onion — finely chopped
2.00 ml cumin — ground
20.00 ml curry powder — mild
400.00 g tinned tomatoes — whole peeled in tomato purée
300.00 g brussel sprouts
1.00 ml garam masala
30.00 ml fresh coriander — chopped, optional
1.00 green chilli — seeded and finely chopped
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Method:

Heat the oil in a saucepan and lightly brown the meat cubes. Remove from the saucepan and set aside. Add a little oil to the saucepan if necessary and stir-fry the garlic, ginger and onion until the onion is tender, about 5-10 minutes. Add the cumin and curry powder and-stir-fry for another minute. Add the meat cubes and tomatoes, including the purée, bring to the boil, cover, reduce the heat and simmer for about 45 minutes. Add about 250 ml (1 c) water if the mixture becomes too dry. Add vegetables as desired, cover and simmer until the vegetables are just cooked and tender. Serve on hot plates and sprinkle with garam masala and chopped coriander leaves and chillies.
Serves 4.



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