Lamb curry with rice
|2 Tbsp||Vegetable oil|
|2 cloves||Garlic, crushed|
|700 g||Lamb, diced (from lamb steaks)|
|1||Red chilli, small, chopped with seeds removed|
|1||Onion, large, diced|
|1 Tbsp||Ground coriander|
|400 g||Chopped tomatoes, (1 can)|
|1 Tbsp||Ground cumin|
|1 Tbsp||Ground turmeric|
|2 Tbsp||Tomato paste|
|½ cup||Water, cold|
|1 cup||Plain unsweetened yoghurt|
|1||Salt & freshly ground pepper, to season|
|4 cups||Steamed rice, to serve|
- Combine spices, chilli, lemon juice and 1 tablespoon of oil in a bowl. Add cubed lamb and toss well to coat. Cover bowl and leave to marinate for 1 hour.
- Heat 2 tablespoons of oil in a large, heavy-based saucepan. Add onion and cook over a medium heat for 5 minutes to soften. Add garlic and cook for 1 minute more. Add lamb and marinade, tomatoes, tomato paste and water.
- Bring mixture to the boil, then turn down the heat and simmer gently, uncovered, for 1 hour or until lamb is tender, adding a little extra water if the sauce becomes too dry.
- Stir in yoghurt, but don't allow the mixture to boil once the yoghurt is added. Adjust seasoning with salt and pepper to taste. Serve with steamed rice on the side.