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 thickened420 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