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Light Lamb Curry

ingredients

serves 6
90 ml (6 tbsp) oil
3 medium potatoes, peeled and halved
4 cardamom pods
5 cm (2 in) piece of stick cinnamon
2 bay leaves
1 large onion, finely sliced
2 cloves garlic, crushed
2.5 cm (1 in) ginger, grated
5 g (1 tsp) ground turmeric
2.5 g (1/2 tsp) chilli powder
5 g (1 tsp) salt
good pinch sugar
15 ml (1 tbsp) vinegar
1 kg (2 lb) lamb, cut into 2.5 cm (1 in) cubes
900 ml (1 1/2 pt) water

method

1. Heat the oil in a large saucepan over a medium high heat, and fry the pieces of potato until evenly browned. Put aside.

2. Put the cardamom, cinnamon and bay leaves in the hot oil and let them sizzle for 4 - 5 seconds.

3. Add the onions, garlic and ginger and fry until the onions are golden brown.

4. Add the turmeric, chilli, salt, sugar and vinegar and fry for another minute.

5. Add the lamb, mix with the spices and fry, stirring constantly, for 10 - 15 minutes until all the meat juices have evaporated.

6. Add the water and bring to a boil. Cover, lower heat and cook for 40 minutes, stirring occasionally.

7. Add the potatoes, cover again and cook for a further 20 minutes until the meat and potatoes are tender. Serve with rice.

What did you think?

4 people have helped to review this recipe. Thankyou!

Light lamb curry
posted by chris @ 04:37PM, 11/07/09
I would never class this as a curry, it's more of a stew
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