Lamb curry
1 hour 10 mins
Earlier cooks in this part of the world knew little of authentic Indian curries but their ‘English-style’ curries were, nevertheless, good eating.
Lynn Cole
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Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 250 g boneless lamb, trimmed and cut into 2 cm cubes
- 1 medium onion, peeled and thinly sliced
- 2 tablespoons curry powder
- 2 cloves garlic, peeled and crushed
- 1/4 cup plain flour
- 1 1/2 cups chopped potato
- 1 1/2 cups beef stock
- 1 cup sliced celery
- 1/2 cup grated carrot
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon each dry mustard and ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon crushed dried chilli flakes
- Hot cooked rice, to serve
- Boiled green peas, to serve
- Cashews and/or peanuts, shredded coconut, raisins and chopped preserved ginger, to accompany
Directions
Prep:25min ›
Cook:45min ›
Ready in:1hr10min
- Heat the oil in a large frying pan on medium- high heat. Add the meat, onion, curry powder and garlic and cook for 10 minutes, or until the meat is browned. Stir in the flour. Stir in the potato, beef stock, celery, carrot, brown sugar, mustard, ginger, salt and crushed chilli flakes. Bring to the boil. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until the meat is tender.
- Serve the curry with hot cooked rice and peas. Accompany with bowls of nuts, coconut, raisins and chopped preserved ginger .
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