Lamb Curry

Name: Lamb Curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 30 g butter; 1 Coarsely Chopped yellow onion; 1 Small Crushed garlic clove; 1 tsp garam masala; 1 tsp Madras curry powder; ½ tsp ground cumin; 800 g legs of lamb in Smaller Pieces; 1 Can of Chopped tomato; 1 Can of Concentrated tomato paste; 100 ml water; 500 g courgette in Smaller Pieces; 100 g greek yogurt; ½ tbsp Freshly Squeezed lemon juice; 1½ tsp coarse salt; 1 pinch Freshly pepper; 1 handful Fresh ground coriander Leaves; 320 g brown rice (parboiled); Strong mango chutney (such as spicy bengal)

A lovely spicy stew served with rice and mango chutney.

Ingredients

Butter	30 g
Coarsely Chopped yellow onion	1
Small Crushed garlic clove	1
Garam masala	1 tsp
Madras curry powder	1 tsp
Ground cumin	½ tsp
Legs of lamb in Smaller Pieces	800 g
Can of Chopped tomato	1
Can of Concentrated tomato paste	1
Water	100 ml
Courgette in Smaller Pieces	500 g
Greek yogurt	100 g
Freshly Squeezed lemon juice	½ tbsp
Coarse salt	1½ tsp
Freshly pepper	1 pinch
Fresh ground coriander Leaves	1 handful
Brown rice (parboiled)	320 g
Strong mango chutney (such as spicy bengal)

Instructions

Step 1

Allow the butter to warm well in a saute pan without browning. Fry onions and garlic for approximately 1 minute. Put the spices and meat in the pan and brown for approximately 3 minutes.

Step 2

Add the tomatoes, tomato paste and water - stir. Bring to the boil, cover it, and then simmer for approximately 1 hour - or until the meat is tender.

Step 3

Add squash, yogurt, lemon juice, salt and pepper and let the lamb curry boil, covered, on a regular heat for approximately another 5 minutes. Taste and serve immediately with rice and chutney.