Fragrant lamb curry
3 x new potatoes
15 x cherry tomatoes
1/2 an onion
1 kilo lamb chops (or any other cut of lamb)
3 x tbsp olive oil
2-3tsp tomatoe puree
20g of ghee
1 cube of lamb stock
Handfull of coriander
3 tbsp grated ginger
1 x tbsp. crushed garlic or garlic paste
2 heaped tablespoons of curry powder
4 bay leaves
½ tsp pepper
½ tsp salt
1 stick of cinamoon
2 starts of aniseed
And of course rice, unless you prefer to eat your curry with something different 🙂
Cooking time: 90 minutes
Pour oil and ghee into pan and place on a low heat. Finely chop the stalks of the coriander and add to the pan along with the onion, ginger and garlic. Leave to simmer for 2 minutes before adding the salt, pepper, cinnamon, aniseed and cardamom.
Add the tomato puree and bay leaves and gently mix together. Increase the heat just a little before adding the lamb and allow to soak up the oil for 5 minutes, stirring occasionally until the meat becomes brown. Once it has, add the curry powder and stir and if you would prefer a spicier dish then at this point you can throw in a small green chilli, chopped up.
Add the tomatoes and 1 cube of lamb stock to ½ cup of water and stir until dissolved. Pour over the lamb and stir a little before turning up the heat until the mixture begins to boil, at which point, you can turn it down and leave to simmer for 45 minutes, stirring occasionally.
(Please note, if you are not using a pressure cooker like I am, then allow for 1 hour to simmer instead of 45 minutes).
Peel the potatoes and cut lengthways before generously submerging them into the pot, preferably sitting under the meat. Turn up the heat a little, place the lid on the pot and leave to simmer for 30 minutes. After 30 minutes (perhaps 45 minutes if you are not using a pressure cooker) the potatoes should be soft to touch, in which case, its ready!