Gary's lamb and tomato curry
Gary's lamb and tomato curry
Olive oil
800g lamb neck, diced
3 large onions, sliced
150mls white vinegar
2 tb ground coriander
1 tsp turmeric
2 mace pieces
2 tbs sweet paprika
2 tbs ground cumin
2 whole cloves
2 cinnamon sticks
4 cardamom pods
6 star anise
2cm piece ginger, finely chopped
4 cloves garlic, crushed
2 chilli, chopped
2 sprigs curry leaves
2 tbs tomato paste
4 fresh tomatoes, peeled, seeded, diced
1/2 bunch fresh coriander, reserve roots
750mls chicken stock
Salt
Pepper
Cashew nuts
1. Heat an oiled frying pan over a high heat, brown the lamb all
over, take out and set aside.
2. Place the oiled frying pan back over a medium heat and
sauté the onions until golden, add the vinegar, ground
coriander, turmeric, mace, paprika, cumin, cloves, cinnamon and
star anise. Continue to cook for 5 minutes, stirring regularly. Add
the lamb with juices back to the pan.
3. Using a blender, process the ginger, garlic and chilli to a
paste with a dash of oil, add to the lamb.
4. Add the curry leaves, tomato paste, tomatoes, stock and
coriander roots and stock, bring to the boil then reduce to a
simmer, simmer for 1 1/2 -2 hours, stirring occasionally.
Season with salt and pepper.
5. When the lamb is tender, stir in the ground almond and
yoghurt.
6 .Top with coriander to serve.
