Lamb curry - the easy way

Recipe from: June 2011
lamb curry

Ingredients 23
Servings 6
Time 15 mins

Ingredients

  • Sauce
  • 1
    Tbs
    (heaped) flour
  • 3
    Tbs
    All Gold tomato sauce
  • 3
    Tbs
    Mrs Balls Chutney- maybe Wellingtons
  • 3
    Tbs
    golden syrup
  • 1
    Tbs
    curry powder(increase if you wish)
  • 3
    Tbs
    white vinegar- I always put in 2 first and them add the 3rd if needed
  • 1
    chili - optional
  • Curry
  • 1
    kg
    lamb knuckles or beef cubes
  • 1
    big onion- finely chopped
  • 1
    thumb-size piece ginger grated
  • 2
    cloves of garlic - crushed
  • 1
    tsp
    fennel seeds
  • 1
    tsp
    coriander seeds
  • 1
    cinnamon stick
  • 1-2
    star anise
  • Vegetable oil
  • Mutton or beef stock
  • 1
    Tbs
    curry powder
  • 2
    tsp
    turmeric
  • 1
    kg
    potatoes - cubed
  • Salt/pepper
 

Method

2 hrs
 
This sauce is the secret here.
Sauce:
Mix the tomato sauce with the flour first to prevent lumps from forming.
Then add all the other ingredients and mix. Keep until needed.
Curry:
Heat the oil in a pot and fry the onions. garlic, ginger and all the spices.
When the onion is soft, add the meat and brown slightly.
Add the stock and let it cook until the meat is soft and falling off the bone.
Add some stock if needed.
When the meat is soft, add the potatoes and cook for another 10 minutes until the potatoes are soft.
Make sure there is enough liquid in the pot.
Add the sauce and cook through.
Taste for seasoning and adjust.

Serve on fluffy basmati rice, couscous or even better stampmielies!

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking's blog, click here.
 

Read more on: boil  |  lamb
 

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