Ingredients : Serves 4

ingredients image
  • 400g half leg of lamb, cut into chunks
  • 400g x 1 can chopped tomato in natural juice
  • 2 large onions, sliced
  • 30g ginger, peeled and finely chopped
  • 1 clove garlic, finely chopped
  • 3 tbsp corn / vegetable oil
  • 400ml chicken stock (made with 1 cube)
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1/2 tbsp ground coriander
  • 2 tbsp puprika
  • 1 tsp salt
  • ground black peppercorns

  • roughly chopped fresh coriander (option)


instructions image
  • In a large pan heat the oil over a low-medium heat fry the ginger and garlic until they smell fragrant for about 5 minutes.
  • Add the lamb and onions and fry them until coloured for about 5 minutes.
  • Pour the stock and canned tomato, then add spices.
  • Turn up the heat, bring to the boil, then turn down the heat, skim off any scum
  • Reduce to a simmer covered with the lid for about 1 hour or until the meat is softened.
  • Serve with couscous or boiled rice and sprinkle the fresh coriander if you like.
instructions image

served image

This recipe was first published on mizueandco.com on 4th Mar. 2009.