For freshness of flavour I always start my curries with the trinity of onion, garlic and ginger, add to that your juicy lamb dice and a decent curry powder and curry-making becomes a simple business.
Ingredients - serves 6
800g diced lamb
2 tbsp olive oil
1 large onion, peeled & chopped
1 clove garlic, crushed & chopped
2cm cube of ginger, finely grated
1 tbsp medium curry powder
2 tins chopped tomatoes
juice of 1 lemon
2-3 tbsp ground almonds
2 tbsp fresh coriander, chopped
salt, pepper
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Method
1 Heat the oil in a large casserole and sweat the onion, garlic and ginger over a low heat for 6 minutes. Raise the heat and add the diced lamb to brown - as it does so, sprinkle over the curry powder.
2 Now pour over the chopped tomatoes, bring to a simmer and squeeze in the lemon juice then season with salt and pepper, cover, and cook for an hour or until tender. Stir in the ground almonds to thicken and enrich the curry and cook a further few minutes before folding in chopped coriander. Serve over boiled rice.
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