Name: Easy lamb curry
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 2 clove garlic, crushed; 2 long green chillies, chopped; 5 centimetre (25g) piece fresh ginger, peeled, chopped; 2 tablespoon vegetable oil; 2 (300g) brown onions, coarsely chopped; 1 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 3 teaspoon ground coriander; 1 teaspoon ground chilli powder; 1 kilogram diced lamb shoulder; 1 teaspoon salt; 410 gram canned diced tomatoes; 1/4 cup (60ml) coconut cream

Easy lamb curry

This easy lamb curry takes a little time to cook so that those lovely flavours develop sufficiently, but apart from the initial preparation it's pretty much hands off. And not a jar of curry paste in sight.

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Serves 4

Cook

1H 30M

Ingredients

2 clove garlic, crushed

2 long green chillies, chopped

5 centimetre (25g) piece fresh ginger, peeled, chopped

2 tablespoon vegetable oil

2 (300g) brown onions, coarsely chopped

1 1/2 teaspoon ground turmeric

1 teaspoon ground cumin

3 teaspoon ground coriander

1 teaspoon ground chilli powder

1 kilogram diced lamb shoulder

1 teaspoon salt

410 gram canned diced tomatoes

1/4 cup (60ml) coconut cream

Method

1.Using mortar and pestle (or small processor), pound garlic, chilli and ginger to form a paste.

2.Heat oil in large saucepan. Stir onion over heat about 10 minutes or until browned lightly. Add garlic paste and stir over low heat for 3 minutes or until fragrant but not browned.

3.Blend spices with a little water to make a smooth paste and add to pan. Stir over heat for 5 minutes.

4.In batches, cook lamb in pan with spice mix until browned. Return lamb to pan with salt. Add undrained tomatoes and mix well.

5.Cook curry, covered, stirring occasionally, about 50 minutes or until lamb is tender. Stir in coconut cream in the last 20 minutes of cooking time.

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