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Lamb Curry Recipe
An excellent curry, which is very easy to make. Serve with plain boiled rice, or one of our rice recipes (q.v.). Cheaper cuts of lamb can be used, but will take longer to cook and produce more fat.
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For 4 helpings:
750gr/1 ½ lbs Leg of Lamb, boned out by your butcher
2 medium Onions, peeled and finely-chopped
1cm/½ ins piece of Root Ginger, with the rough skin peeled/cut away, then finely-chopped
4 cloves of Garlic, peeled and chopped
60gr/2 oz Butter, or Ghee (available from Indian grocers)
2 Bay Leaves
1 stick of Cinnamon
2ml/½ teaspoon Chili Powder
½ teaspoon (2ml) Ground Coriander
1 teaspoon (5ml) Turmeric
½ teaspoon (2ml) Ground Cumin
1 rounded dessertspoon (10ml) Garam Masala - see www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/) for the best
350ml/12 fl oz Water
1 tablespoon (15ml) Tomato Purée
1 teaspoon (5ml) Salt
1.Cut any excess fat from the meat, then cut the lean meat into large cubes of about 4cm/1½ ins.
2.Heat the oil over a low heat, in a heavy pan, large enough to hold all the ingredients.
3.Gently fry the onions for about 5 minutes, then add the ginger, garlic and spices and continue frying for a further 5 minutes before adding 100ml/4 fl oz of the water.
4.Add the meat cubes and stir them into the spices for about 10 minutes.
5.Add the salt and the remaining water.
6.Add the tomato purée, cover the pan and simmer the curry slowly for 30-40 minutes, when the meat should be tender. Cheaper cuts might take an hour.
7.Remove the bay leaves and the cinnamon stick.
Serve with rice and poppadoms and chapattis (see our Recipe section) if you have them.