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.
I loved this curry! It was a choice between yours and a rated one. I'm glad I picked this one. I had basically everything on hand, and it was geat. I thickened it slightly with cornflour at the end. A thicker sauce is personal choice. Congrats!!
Just as good as your other recipes!
O'kay I did'nt quite cook as per recipe but that was my choice partially due to dietary reasons I only used 1 onion and cut into chunky so that the DH has he has an intolerance to them could pull it out (he likes the flavour but if he ingests them he gets very bad stomach cramps) and omitted the the mint and coriander as we don't really care for either (our choice). I did use beef (gravy beef/boneless shin) as lamb is helishly expensive and not very good quality at the moment. As I have a lot of problem getting anything to simmer on my stove for a long period (and oh I used a cast iron pot [La Crueset]) and once I coked it to the simmer point I bunged it in a 160C fan forced oven for 2 hours and I have to admit as it was cooking the smells were intoxicating, I left it uncovered for the last 15 minutes to thicken up the juices (I have to admit I was worried about no liquid going in but it is amzaxing how much the tomatoes leach out. I used a mix of a hot Madrass curry and regular curry peowder (1 tablespoon of each) and lemon juice but I usually cut it with a little bit of sugar (about 1/4 teaspoon) and because I didn't it had a slightly rough taste. The only other thing I would do differently though would be to peel the tomatoes (put a cross in the base with a sharp knife and plunge into boilding water for about 20 seconds, scoop out and into a ice bath and they will peel easy peasy). Overall a good easy curry that packs some taste behind it. UPDATE - used a 2 k leg of lam which I deboned but I only had a couple of small tomatoes so used 2 x 400 grams of tomatoes (one was whole peeled which I added with juice and the other which was diced I drained and added to the mix when called for) and as we were on the tail end of flue I used 2 well heaped tablespoon of Madras curry powder and 5 Thai chillies (seeds and all) to pack some punch and cooked in the oven as I did before though half way through the cooking we decided to add some potatoe so finely diced a medium potatoe and diced a large potatoe to bite size pieces so the small pieces dissolved and thickened the sauce and the large pieces became part of the dish - enjoyed by all.