Ingredients
Preparation
35 mins
Cook Time
35 mins Cook Time
Blend the vinegar, tomato purée and 1 tbs Madras Curry Spices. Add the lamb, cover and marinade in the refrigerator for 30 minutes or, for best results, overnight.
Cook the lamb in a saucepan with 150ml of the water for 20-25 minutes, until most of the water has evaporated, stirring occasionally.
Meanwhile, heat the oil and fry the onion gently, until browned. Add the remaining 2 tbs Curry Spices and cook for 1 minute, stirring frequently.
Add this, along with the remaining water to the lamb, cover and simmer for 10 minutes. Season to taste.
Serve with basmati rice flavoured with a few cardamom pods and a cinnamon stick during cooking.
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