Lamb Curry

13 ingredients
7 steps

Ingredients

  • 1 1/2 kg boned and diced lamb shoulder
  • 2 tablespoons oil
  • 3 large onions, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 tablespoons curry powder
  • 3 teaspoons salt
  • 2 tablespoons vinegar or 2 tablespoons lemon juice
  • 3 large ripe tomatoes
  • 2 fresh red chilies or 2 green chilies
  • 2 tablespoons chopped of fresh mint
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh coriander or 1 tablespoon mint

Directions

  1. 1
    Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
  2. 2
    Add the curry powder, salt and vinegar and stir thoroughly.
  3. 3
    Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
  4. 4
    Add the tomatoes, chillies and mint.
  5. 5
    Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
  6. 6
    Add the garam masala and chopped coriander in the last 5 minutes of cooking.
  7. 7
    *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

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