A very easy, and VERY yummy sort-of-Malaysian-style curry
Best Curry Ever!
Ingredients
- Olive oil
- ½ kilo diced lamb
- 1 onion, finely chopped
- 2 cloves garlic
- 1 chilli (to taste)
- Whole bunch fresh coriander, roughly chopped
- ¾ teaspoon each of ground fenugreek, brown mustard seeds, ground cumin, ground coriander seeds, garam masala
- 2 bay leaves
- 1 litre chicken stock
- 1 punnet cherry tomatoes, sliced in half
- 1 tin coconut milk
Method:
- Pre-heat your oven to 180oc
- Heat some olive oil in an oven proof dish
- Brown the lamb slowly but without cooking it too long (not more than 5 minutes).
- Remove the meat and add onions and garlic.
- Cook until the onions are translucent and add spices.
- Put meat back into dish and mix around so the spices coat the meat.
- Add tomatoes, chicken stock, fresh coriander and bay leaves.
- Heat until simmering and then cover the dish and cook in the oven for 1 ½ hours.
- The curry will be at its best if you leave it to cool over night, but if that is not possible remove the dish from the oven and put it on the stove.
- Add tin of coconut milk and heat until the curry starts to simmer.
- Serve.
Comments (0)
Powered by !JoomlaComment 4.0 beta1
