Lamb Curry

Name: Lamb Curry
Cook time: 55 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1tbsp Corn oil; 1lb Meat from boned chump ends or neck fillet of lamb,fat removed,cut into small cubes; 1medium Onion,peeled and thinly sliced; ½ stick Celery,trimmed and thinly sliced; 1clove Garlic,peeled and crushed; 1-2level tbsp Curry powder; ½ level tsp Ground cumin,cardamom and coriander; 1small Carrot,peeled and grated; 4fl oz Beef stock or water; ¼ level tsp Cayenne pepper; 1cooking Apple unpeeled,cored and cut into cubes; 8oz Small okra or fine green beans,trimmed; 2oz Raisins; 4oz Low-fat yoghurt

Over a year ago 5,625 views

Cook: 55 mins

Indian Main Course

Ingredients

1tbsp Corn oil
1lb Meat from boned chump ends or neck fillet of lamb,fat removed,cut into small cubes
1medium Onion,peeled and thinly sliced
½ stick Celery,trimmed and thinly sliced
1clove Garlic,peeled and crushed
1-2level tbsp Curry powder
½ level tsp Ground cumin,cardamom and coriander
1small Carrot,peeled and grated
4fl oz Beef stock or water
¼ level tsp Cayenne pepper
1cooking Apple unpeeled,cored and cut into cubes
8oz Small okra or fine green beans,trimmed
2oz Raisins
4oz Low-fat yoghurt

Accompaniment

Method

1
1)heat the oil in a heavy-based frying pan and brown the lamb cubes in it on all sides over a high heat.use a slotted spoon to lift the meat out and put it to drain on kitchen paper.
2)cook the onion,celery and garlic gently in the frying pan for 5 minutes,stiring frequently.add the curry powder,cumin,cardamom and coriander,stir for 1 minute.stir in the lamb,carrot,stock or water and cayenne pepper.cover and simmer for 40 mnutes,or until the lamb is tender.
3)mixin the apple,okra or beans,raisins and a little water if necessary.cover and cook for 5 minutes or until the okra or beans are tender.
4)blend in the yoghurt and heat,taking care not to boil or it will curdle.
brown or basmati rice and a side dish of thinly sliced tomatoes and onion rings,or some coarsely grated carrots would go well with the curry.you can add a garnish of parsley or coriander sprigs for a fresh touch of colour.