Lamb and Potato Curry
|1 kg||Lamb shoulder, chops, cut into 3cm chunks|
|1||Onion, peeled and chopped roughly|
|2 cloves||Garlic, crushed|
|2 tsp||Fresh ginger, grated|
|2 tsp||Ground cumin|
|1 tsp||Chilli paste|
|2 tsp||Ground coriander|
|1 Tbsp||Lemon, rind|
|4||Potatoes, medium, peeled and cut into 4cm pieces|
|¼ cup||Mint, roughly chopped|
|400 g||Canned tomatoes, in juice|
|2 cups||Vegetable stock|
|½ cup||Fresh coriander|
|½ cup||Toasted almonds, roughly chopped|
- Preheat oven to 180 degC. Heat oil in an ovenproof casserole dish on top of the stove and brown the meat. Remove and set aside.
- Add onion, garlic, chilli paste, ginger, cumin, coriander and lemon rind, and cook until spices smell fragrant. Remove from heat.
- Return meat to the pan along with potatoes, tomatoes and vegetable stock.
- Cover and bake 1½ to 2 hrs or until meat is tender and cooked. Check flavours and add extra seasoning if needed. Serve scattered with mint, coriander and almonds.