Name: Tomato lamb curry
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 1/4 cup vegetable oil; 3 bay leaves, crushed; 1 cinnamon stick; 4 cardamon pods; 4 peppercorns; 1 kilogram boneless lamb meat, cubed; 1 large onion, chopped finely; 1/2 teaspoon ground ginger; 1/4 teaspoon turmeric; 1/2 teaspoon ground coriander; 1 teaspoon chilli powder; salt; 2 clove garlic, chopped; 1 large tomato, chopped coarsely; 2 cup hot water; 1 tablespoon fresh coriander, chopped finely

Tomato lamb curry

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Serves 6

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

1/4 cup vegetable oil

3 bay leaves, crushed

1 cinnamon stick

4 cardamon pods

4 peppercorns

1 kilogram boneless lamb meat, cubed

1 large onion, chopped finely

1/2 teaspoon ground ginger

1/4 teaspoon turmeric

1/2 teaspoon ground coriander

1 teaspoon chilli powder

salt

2 clove garlic, chopped

1 large tomato, chopped coarsely

2 cup hot water

1 tablespoon fresh coriander, chopped finely

Method

1.In a heavy-based saucepan, heat oil on medium heat. Sauté leaves, spices and peppercorns for about 2-3 minutes, or until they begin to pop.

2.Add lamb and onion, cook, stirring occasionally, for about 1-2 minutes, or until slightly browned.

3.Stir in remaining spices, garlic and salt. Cook for a further 5 minutes before adding tomato; cook until tomato is soft; add water.

4.Cover pan, reduce heat to low; simmer for about 1 hour, or until lamb is tender.

5.Garnish with coriander before serving.

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