Lamb curry – the easy way

6 servings Prep: 15 mins, Cooking: 2 hrs
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Nina shows you a great way to introduce your family to curry.

By Food24 June 27 2011
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Ingredients (21)

SAUCE
1 Tbs flour
3 Tbs tomato sauce — All Gold
3 Tbs chutney
3 Tbs golden syrup
1 Tbs curry powder
3 Tbs white vinegar
1 chillies
curry
1 kg lamb — knuckles or beef cubes
1 onion — finely chopped
1 fresh ginger — grated
2 garlic — cloves, crushed
1 tsp fennel — seeds
1 tsp coriander — seeds
1 cinnamon — stick
1-2 star anise
vegetable oil
stock — mutton or beef
1 Tbs curry powder
2 tsp turmeric
1 kg potatoes, cubed
sea salt and freshly ground black pepper
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Method:

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.



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