Spicy Indian lamb

Recipe from: March 2010
evita kossie sikelela

Ingredients 11
Servings
Time 15 minutes
  • 2
    onions, chopped
  • 1
    green chili, finely chopped
  • 2
    cloves
    garlic, chopped
  • 800
    g
    cubbed shoulder of lamb
  • 1
    tin tomatoes
  • 1
    Tbs
    ground cumin
  • 2
    tsp
    ground coriander
  • 1
    tsp
    tumeric
  • 1\2
    tsp
    cayenne pepper
  • 6
    medium potatoes, peeled and halved
  • 3
    cup
    water
 

Method

75 minutes
 
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
 

Read more on: lamb
 

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