Muni's Kitchen

Lamb Curry

Ingredients

Serves 5
• 1kg mixed cuts/boneless pieces of Lamb, washed
• 1 1/2 large Onions, sliced
• 5 tbsp Groundnut/Sunflower Oil
• 3 Cinnamon Sticks
• 6 Cloves
• 3 Cardamom Pods
• 1 level tsp Cumin Seeds
• 1 1/2 tsp Ground Cumin
• 4 tsp Ground Coriander
• 3 Green Birds-Eye Chillies, finely chopped
• 1 level tsp Dried Mint
• 3 Bay Leaves
• 1 level tsp Turmeric
• 3 cloves Garlic, grated or crushed
• 1 tbsp Fresh Ginger, grated or finely chopped
• 1 tsp Red Chilli Powder
• 2 medium Potatoes, cut into medium chunks
• 300ml Boiling Water
• 2 tbsp Fresh Coriander, finely chopped
• 400g tinned Chopped Tomatoes
• 2 tsp Himalayan/Sea Salt

Method

STEP 1: Heat oil in a large heavy based pot.
Add onions, cumin seeds, cinnamon sticks, cardamom pods and cloves.
Stir well and fry on a low to medium heat until onions are
golden brown.
STEP 2: Add lamb and mix thoroughly.
Cover and cook on a medium heat until the water has evaporated.
STEP 3: Add ground cumin, ground coriander, dried mint,
ginger, garlic, salt, turmeric, red chilli powder and bay leaves.
Cook spices for 1 minute.
STEP 4: Add chopped tomatoes and mix well.
Cook for 20 minutes on low heat stirring occasionally.
STEP 5: Add potatoes and boiling water.
Cover and simmer on a low heat for approx. 30 minutes or until
potatoes and lamb are well cooked.
Add fresh coriander and mix well.

Serve with plain basmati rice or hot naan bread and yoghurt kachumbar (click for recipe)