A Nice Lamb Curry

For years, I struggled with a good recipe for a lamb curry. The problem with commercial curry powders is that they contain predefined amounts of spices and the spices are not listed.

This recipe goes back to basics and uses the spices that go into curry powder. In that way you can tweak the flavour by varying the amount of the basic spice in the recipe. For example, if this recipe is not spicy enough for you, you may wish to add more chili powder.

On a cold winter’s night, the aroma that fills the house is magnificent!

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Ingredients

1 1/2 - 2 Lb. deboned leg of lamb (chopped into bite-sized chunks)
2 Medium to large onions (chopped)
3 Cloves garlic (chopped into smaller pieces)
1 Tbsp fresh ginger (peel the tough outer layer off and chop into small pieces)
1 - 1 1/2 Tsp salt (to taste)
1 Tsp chile powder (you may also see it as chili powder)
1 Tsp tumeric
2 Tsp ground coriander
3 Tsp garam masala
2 Tsp ground cumin
19 Oz or 398 ml tin chopped tomatoes
2 Dessert spoons plain (unflavoured) yoghurt (In your cutlery the dessert spoon, might be what you think of as a soup spoon. Traditionally, the dessert spoon and fork were both served with dessert.)

Directions


First pour a couple of tablespoons of olive oil into the pot and heat on high until very hot. Add the chopped onions and garlic and stir-fry until the pieces start to go soft and translucent. Then add the ginger and keep stir-frying.

Then add all the quantities of ground spices and keep frying. Continue to dry-fry the spices for a few minutes and then add the lamb. Continue to stir-fry until all the pieces have browned (about 5 minutes). It is a very dry mixture at this point, but the aroma is wonderful.

Then add the tin of tomatoes and mix it well; cook it for a few minutes and then add the yoghurt. Bring it to a boil and then cover it and simmer for 1 1/2 to 2 hours, stirring every so often.

Serve it with steamed Basmati rice and garnish it with parsley, if you like.