Cook1 hr 30 mins
We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.
- 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 fresh mint
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh coriander or 1 tablespoon mint
- Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
- Add the curry powder, salt and vinegar and stir thoroughly.
- Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
- Add the tomatoes, chillies and mint.
- Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
- Add the garam masala and chopped coriander in the last 5 minutes of cooking.
- *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.