← Lamb Curry Lamb Curry (1)
By Luigi

DIFF: Easy -- PREP: 15 mins -- COOK: 40 mins
Serves: 4

Ingredients:

  • 1 Onions
  • 2 Garlic cloves
  • 2 tbsp Rapeseed oil
  • 1 tbsp Ground coriander
  • 1 tbsp Ground cumin
  • 1 tbsp Ground tumeric
  • 200 gr Diced leg of lamb
  • 50 gr Concentrated tomato puree
  • 1 small Green chilli
  • Small bunch of coriander roughly chopped
  • 40 gr Ginger
  • 300 ml Water

Method:

  • 1
    Put half of the ginger, the onions and the garlic in a blender with half of the water. Blend to make it very smooth
  • 2
    Tip into a deep saute pan, cover with a lid and simmer for 15 mintues until the liquid is all gone
  • 3
    Prepare a pan and add the oil. Stir in the spices and add the lamb. Stir fry until the lamb changes colour.
  • 4
    Tip in the tomato puree and the other half of the water
  • 5
    Add the chilli, some coriander and season well with salt and pepper
  • 6
    Leave to boil for 20/30 minutes, adding water if is too dry
  • 7
    Transfer to a serving plate and add the rest of the coriander
  • 8
    Serve with basmati rice
  • 9
  • 10
  • 11
  • 12


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