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Lamb Curry
Prep Time
30 Minutes
Cook Time
1 Hour
Ingredients
18
Servings
4
Lamb cooked in a spicy tomato sauce with the added flavours of Schwartz Asafoetida, Black Onion Seed and Curry Leaves.
Ingredients
1 tablespoons Ground Cumin
1 tablespoons red wine vinegar
2 tablespoons tomato purée
450 gram (1 pound) lamb leg steak, cubed
2 tablespoons oil
1 onion, sliced
1/4 teaspoon Asafoetida
2 garlic cloves, crushed
4 cm (thumb sized piece) fresh ginger, peeled and crushed
400 gram tin chopped tomatoes
275 millilitre (9 fluid ounce) water
4 Curry Leaves
2 teaspoon Black Onion Seed
2 teaspoon Coriander Leaf
1 teaspoon Hot Chilli Powder
1/2 teaspoon Turmeric Powder
2 teaspoon Ground Coriander
COOKING 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.