Spicy Indian lamb

Prep: 15 mins, Cooking: 1 hr 15 mins
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Elvita Bezuidenhout spices things up with her new Indian recipe.

By Food24 March 26 2010
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Ingredients (11)

2 onion — chopped
1 green chillies — finely chopped
2 cloves garlic — cloves, chopped
800 g lamb — shoulder, cubed
1 tinned tomatoes
1 Tbs cumin — ground
2 tsp coriander — ground
1 tsp turmeric — ground
12 tsp cayenne pepper
6 potatoes — medium, peeled and halved
3 cup water
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Method:

Heat sunflower oil in heavy-based pan. Put in onion, chili and garlic. Stir and fry until onions are golden. Add meat and stir for about 5 minutes. Add tomatoes, cumin, coriander, turmeric, cayenne pepper and salt. Stir and cook for 10 minutes on high heat, until sauce thickens. Add potatoes and water. Cover and cook over lower heat for about an hour, until meat is tender and sauce nice and thick.

Serve with rice.

© Recipes taken from Evita’s Kossie Sikelela by Evita Bezuidenhout (Pieter-Dirk Uys) and Linda Vicquery – published in 2010 by Umuzi



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