Lamb Curry

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Slice or chop 2 onions and fry them in 2 tablespoons of olive oil and a teaspoonful of sea salt.

Meanwhile, have a glass of Prosecco (because you won’t be able to taste it after the curry), and skoosh up 6 cloves of garlic, 2 inches of peeled ginger, some coriander stalks and 2 chillis in the mini-processor.

Cut up about a kilo of lamb shoulder into pieces and remove most of the fat.

When the onion starts to brown, add the lamb and stir. The heat should be medium-high.

When the meat is almost browned, add the garlic-ginger-coriander-chilli-mix to the pan with 1 teaspoon each of ground cumin, turmeric, paprika and cayenne pepper.  Grind in some black pepper and add a bay leaf.

Let this fry gently together for 2 – 3 minutes, before adding half a tin of chopped tomatoes and half a pint of water.  Cover with a lid and simmer for an hour, stirring occasionally.  Add the odd drop of extra water if it starts to stick.

If the meat is tender, an hour will do.  If not, cook it for longer.  This is even nicer if you leave it to cool and reheat it later or the next day, but we’re not usually that organised.

Stir in a teaspoonful of garam masala and a handful of chopped coriander.

Serve with basmati rice and raita.

 

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