Lamb Curry
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| Oil for frying | ||
| 500.00 | g | Lamb, ragout (stew/ goulache cuts) |
| 250.00 | g | Onions |
| 100.00 | g | Leeks |
| 1.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 3.00 | g | Garlic flakes |
| 3.00 | g | ROBERTSONS Ginger 6 x 700g |
| 2.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 5.00 | g | ROBERTSONS Mild 'n Spicy Rajah |
| 750.00 | ml | Water |
| 3.00 | g | KNORR Beef Stock Granules 6 x 1kg |
| 15.00 | ml | Water |
| 2.00 | g | Knorr Classic Brown Sauce with Roux |
| 15.00 | ml | Water |
| 125.00 | g | Potatoes |
| 125.00 | g | Carrots |
| 125.00 | g | MRS BALLS Regular Original Chutney 3 x 8 x 470g |
| 410.00 | g | Tomato concasse |
| 40.00 | g | Coriander, fresh (Cilantro) |
Preparation
1. Saute in oil theonion, leeks, garlic flakes, ginger, mild 'n spicy curry powder and bay leaves.
2. Add the lamb and allow to brown.
3. Add the beef stock, basic brown sauce, hot water and tomato concasse. Allow to simmer for 20 minutes.
4. Add the potatoes and carrots and allow to simmer for another 20 minutes or until meat is tender.
5. Add chopped coriander and allow flavours to infuse for another 15 minutes. Correct seasoning.
Serving suggestions: Serve with Basmati rice, sambals and poppadoms.
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