Lamb Curry Step 2

So your lamb has marinated overnight in my Lamb Curry Marinade and you are ready for the next step, making the lamb curry! Now you are not so overwhelmed with all those ingredients in one huge big recipe. It’s a little trick I play on myself, when I’m faced with a big recipe. It manages the overwhelm beautifully. We have built the flavours gradually, layer by layer and that’s what makes a great curry. I hope you have fun making your own curry flavours. There is so much more to curry than coriander and cumin. Once you know a little bit about the flavours you like there is so much confidence you will feel when making your own curry.

Lamb Curry Step 2

Lamb Curry

Ingredients

• 1.8 kg marinated lamb curry
• 3 tbls olive oil
• 3 onions sliced
• 1 tsp coriander
• 1 tsp cumin
• ¼ tsp salt
• 100 ml water
• 2 tbls tomato paste
• 1½ cans chopped tomatoes
• 1 tsp sugar
• 500 ml water
• 420 g potatoes diced (3-4)
• 1 can butter beans
• squeeze lemon

Garnish

• coriander, mint, yoghurt, Mrs Balls Chutney, extra chilli

Serve with your choice of rice

Instructions

• Add olive oil to a extra large casserole pot big enough to hold all the lamb. Place on medium high heat. Add onions and cook for 3 minutes until translucent. Add the coriander, cumin and salt and mix with the onions. Continue to caramelise the onions for about 10-15 minutes adding a tablespoon of water at a time to ensure they do not burn.
  3 tbls olive oil, 3 onions sliced, 1 tsp coriander, 1 tsp cumin, ¼ tsp salt, 100 ml water
• Add the tomato paste to the pot along with the tomatoes, sugar and lamb. Stir in the water and bring to a simmer. Turn heat down to a gentle bubble for two hours.
  1.8 kg marinated lamb curry, 2 tbls tomato paste, 1½ cans chopped tomatoes, 1 tsp sugar, 500 ml water
• I like to remove the bones, fatty strips and gristle from the pot before I add the potatoes and beans. This is a personal preference and entirely up to you.
• Check the seasoning and add 1 tsp salt. Add the potatoes and butter beans and cook with the lid off for a further hour or until thickened
  420 g potatoes diced (3-4), 1 can butter beans
• Serve with your choice of rice, coriander, banana, chutney, chopped, tomato and onion mix and cucumber yoghurt

Course: Main Course

Cuisine: Colonial Indian, Indian

Keyword: Lamb curry, Lamb knuckles, stewing lamb