This delicious recipe for lamb curry is one of Simon’s favorites.
2 T Vegetable Oil or Ghee
1 Onion – white, diced
2 Garlic clove – minced
1 ” Ginger – fresh, minced
2 Serrano Chili – deseeded and minced
1 t Tomato paste
1 t Ginger – ground
1 t Cumin – ground
1 t Coriander – ground
1 t Red Chili Powder
1 t Turmeric – ground
1 t Cinnamon – ground
1 t Salt
1 t Sugar
2 lb Lamb Neck or Shoulder – cut into 1″ cubes
2 Tomato – deseeded and chopped
1 pint Vegetable Stock or Water
1 Lemon – juiced
1 Coriander leaf bunch – fresh, chopped
Place two tablespoons of oil or ghee into a saucepan and warm on medium heat.
Add the onions and cook for three minutes or until soft and golden.
Add the minced garlic and cook for two minutes.
Add the minced ginger and chilies and cook for three minutes.
Add the tomato paste and combine well.
Turn down to a gentle heat and add the ground spices (including the salt and sugar) and combine well.
Cook for three minutes. If the mixture begins to stick, add a tablespoon of water.
Add the cubed lamb and combine well.
Add the tomatoes and combine well.
Add the stock and combine well, making sure to scrape all the spices from the base of the pan.
Simmer on a gentle heat for thirty minutes, or until the lamb is tender and the liquid has reduced to a thick sauce that coats the lamb.
Sprinkle with lemon juice.
Add the chopped coriander leaf.
14. Taste for seasoning and add more salt if needed.
15. Serve with steamed basmati rice and Indian breads.