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Lamb Curry
Ingredients
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1 tablespoons Ground Cumin
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1 tablespoons red wine vinegar
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2 tablespoons tomato purée
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450 gram (1 pound) lamb leg steak, cubed
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2 tablespoons oil
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1 onion, sliced
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1/4 teaspoon Asafoetida
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2 garlic cloves, crushed
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4 cm (thumb sized piece) fresh ginger, peeled and crushed
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400 gram tin chopped tomatoes
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275 millilitre (9 fluid ounce) water
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4 Curry Leaves
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2 teaspoon Black Onion Seed
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2 teaspoon Coriander Leaf
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1 teaspoon Hot Chilli Powder
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1/2 teaspoon Turmeric Powder
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2 teaspoon Ground Coriander
Key Products
Instructions
- 1 In a bowl combine the Chilli Powder Hot, Turmeric, Coriander Ground, Cumin Ground, red wine vinegar and tomato purée. Add the lamb and combine so that the lamb is coated in the mixture. Cover and marinade in the refrigerator for 30 minutes or, for best results, overnight.
- 2 Heat the oil in a pan over a medium heat, add the onion, Asafoetida, garlic and the ginger. Gently fry for around 10-15 minutes until the onion is golden brown.
- 3 Add the lamb to the pan with the spice marinade. Fry for 3-4 minutes until the lamb has browned.
- 4 Add the chopped tomatoes, water and remaining ingredients, reserving the Coriander Leaf. Cover and gently simmer for 40 minutes.
- 5 Remove the lid, add the Coriander Leaf and simmer for 2-3 minutes, or until the sauce has thickened.
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