Lamb Curry Home Style
Serves 6
Ingredients
Method
900 g. Lamb Neck Fillet
6 Red Onion (Finely Chopped)
1 Red Onion (Sliced)
7 Garlic Cloves Crushed
4 in. Ginger (Fresh)
2 tsp. Cumin Powder (Ground)
2 tsp. Coriander Powder (ground)
2 tsp. Turmeric Powder
½ tsp. Cayenne Pepper
5 Tomatoes (Fresh, Skinned and Chopped)
½ tsp. Salt to Taste
½ tsp. Garam Masala
20 g. Coriander (Fresh, Roughly Chopped)
3 tbsp. Vegetable Oil
Start by heating the oil to just below smoking point. Carefully slide the chopped onions into the pan, stirring and frying until they are very soft and a dark gold. Add the ginger garlic paste and fry carefully so they don't catch-if they do put in a couple of drops of water to release.
Now add the dry spices and quickly fry until they lose their raw smell.
Add the meat, tomatoes and salt, stir thoroughly and cover on a medium to low heat, stirring from time to time.
While this cooks deep fry a sliced onion.
Add this, the garam masala and some chopped fresh coriander when the meat is done(about 45 minutes). Allow to stand before serving with rice or chapatis.