Why not try this beautifully fragrant curry using our Lamb Shoulder. Serves 4
Ingredients
1/4 Lamb Shoulder cut into 2cm pieces
1 Tbsp Vegetable oil
1 Onion finely chopped
3 Garlic Cloves Crushed
4cm Fresh Ginger grated
1 Cinnamon stick
2 Fresh Bay leaves (or 3 dried)
4 Cardamom ponds
1 tsp Garam Masala
1 tsp paprika
1 tsp turmeric
1/2 tsp Chilli powder
1/2 tsp Ground Coriander
1 tsp salt
500g Fresh Tomatoes chopped into chunks (tinned tomato will work too)
300ml Water
2 Tbsp Tomato Puree
1 Aubergine cut into 2cm chunks
Handful of okra sliced into rounds
Method
- Heat a large casserole pan with oil, add onion and sweat until translucent
- Add garlic and ginger and stir through for a minute being careful not to burn
- Add all the spices and heat gently until fragrant and smelling delicious
- Move mixture to the side of the pan and add diced lamb
- Brown the lamb slightly and stir onion and spice mix through to combine
- Keep browning mixture for a few more minutes stirring to prevent sticking and burning
- Add fresh chopped tomatoes and simmer over medium heat until tomatoes have broken down and become mushy
- Add water and simmer for 15-20 mins
- Add copped vegetables and stir until well combined and covered
- Simmer for a further 30-40 mins until vegetables are soft, meat is tender and sauce slightly thicker
- Add Tomato puree, stir through and check for seasoning
- Serve with boiled rice and garnish with chopped coriander leaves
- Feel free to use any other vegetables or even a tin of chickpeas
- Add extra chilli if you like more heat
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