Prep 2 hrs
Cook 30 mins
The owner of a popular curry house in Sydney says the secret of a good curry is plenty of onions, salt and oil. We can do that (well ... try leeks instead of onions!).
- 800 g lamb, diced
- 1 teaspoon garlic, finely crushed
- 125 ml safflower oil
- 1 tablespoon sugar
- 500 g leeks, cut crosswise into fine rings
- 500 g potatoes, peeled and quartered
- 300 ml water
- 1 1⁄2-2 teaspoons sea salt
- 4 1⁄2 cups cooked rice (3/4 cup of rice per person)
- 500 g fresh green beans, steamed
- Put lamb in a bowl. Add garlic, mix well, cover and set aside for 2-3 hours.
- Heat the oil in a wide, heavy-based pan over a medium-high flame until smoking hot. Scatter in the sugar and immediately add the leeks.
- Stir and fry the leeks until they are a rich brownish color.
- Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly.
- Now put in the potatoes. Stir and fry them for about 5 minutes.
- Add the salt and 300 ml water. Bring to the boil, cover, lower the heat and simmer for about 1 hour or until lamb is tender.
- Stir gently once or twice during cooking.
- Serve with steamed rice, plain and green beans.