Lamb Recipes - Light Lamb and Potato Curry

Ingredients

• 75ml/5 tbsp oil

• 4 onions, sliced

• 3 cloves garlic, chopped

• 2.5cm/1 in ginger root, chopped

• 15ml/1 tbsp round coriander

• 5ml/1 tsp ground cumin

• 2.5ml/1/2 tsp ground turmeric

• 4 tomatoes, skinned and chopped

• 675g/1 1/2 lb lamb, cubed

• 5 curry leaves

• 759ml/1 1/4 pts/3 cups water

• 450g/1 lb potatoes, cubed

• 30ml/2 tbsp chopped fresh coriander

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Method:

1. Heat the oil and fry the onions until golden, stirring occasionally. Add the garlic and ginger rand fry until lightly browned. Stir in the coriander, cumin and turmeric and fry for 1 minute, stirring.

2. Add the tomatoes and fry until the mixture resembles a thick lumpy puree and oil appears around the sides of the pan. Add the mat and curry leaves and fry until browned, stirring occasionally.

3. Add the water and bring to the boil, cover and simmer for 20 minuets. Reduce the heat to low and cook for a further 20 minutes. Add the potatoes and stir thoroughly.

4. Cover and simmer for about 40-45 minutes until the meat and potatoes are tender. Sprinkle with coriander and simmer for 1 minute before serving hot with rice.