Use lamb lamb cubes for this curry and a curry paste of your choice. The recipe is a guaranteed winner in the curry stakes!
750g lamb cut into 5cm cubes 3 tablespoons medium curry paste of your choice 1 tablespoon rapeseed or sunflower oil 2 onions, peeled and sliced 1 garlic clove, peeled and finely chopped or crushed 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated 1 cinnamon stick 3 cardamon pods, slightly crushed 1 x 200g can chopped tomatoes 200ml good, hot lamb or vegetable stock 1 green chilli, finely chopped (optional) Large handful of freshly chopped coriander
1. Put the lamb cubes into a large plastic food bag, add the curry paste and toss to coat the lamb. Seal and marinate in the fridge for 30 minutes to 1 hour, if time allows. 2. Heat the oil in a large flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices for 2-3 minutes or until soft and lightly golden. 3. Add the lamb with the curry paste and cook for 3-4 minutes. Add the tomatoes, stock and chilli (if used). Cover and cook for 1-1½hours or until the meat is tender, stirring occasionally. Season if required. 4. Remove the cinnamon stick and serve with pilau rice, naan bread and a chutney of your choice. Tips: Alternatively, replace the curry paste with prepared or home made curry powder. A jar of prepared curry sauce works well too. Simply omit the chopped tomatoes and stock.