curry Book

Lamb Curry This is a family favourite. A hearty warming curry that’s perfect comfort food. 4 • 500 g lamb neck or lean lamb • 1 large onion • 2 medium potatoes • 1 tomato • 2.5 cm ginger • 2 cloves garlic • 2 pieces cinnamon • 5 cloves • 2 cardamoms • 2 tsp paprika • 1/2 tsp chilli powder • 1/2 tsp turmeric • 1/2 tsp garam masala Method Fry the chopped onion in a little oil until lightly brown. Add the cinnamon, cloves and cardamom. Next, add the grated ginger and garlic and fry well, stirring continuously.

Add the lamb, turn up the heat and brown the meat. Next, add all the powdered spices and fry for a minute, stirring well. Add the chopped tomato, a little water and salt to taste, then cook for at least an hour. Finally, add the potatoes and cook for another half an hour or until the meat and potatoes are cooked. Tips - Using lamb on the bone helps thicken the sauce 1.2 Beef Curry A rich meaty curry perfect for those winter months. Beef isn’t often used in curry, but good stewing steak (or, even better, beef shin) works really well. Cook long and slow until the meat is melt-in-your-mouth and the beef and potatoes are infused with all the curry flavour