JENNIFER’S LAMB CURRY

JENNIFER’S LAMB CURRY
Marinade:
1 cup plain yoghurt
1 tsp Cumin
2 tsp Vinegar
2Tbsp grated fresh ginger
2 to 3 tsp Chilli Powder
1tsp Turmeric.
1Kg Lamb – Cut into cubes.

In a large bowl, combine the above ingredients well then add your meat. Cover and marinade in the fridge for 2 hours. (If you are using Mutton 3-4 hrs) (Chicken about 1 hour)

Oil
2 large potatoes (in chunks)
1/2tsp cinnamon
pinch of cardamom
2tsp crushed garlic
1tsp sugar
3 medium onions halved and sliced
2 bay/curry leaves
3 Tbsp tomato paste
1 cup water and salt (1tsp.)

Method
Heat oil to a medium heat (about 3Tbsp) in a large pot and add the onions, cinnamon, cardamom, garlic and sugar and cook to soften the onions. Add the potatoes, the meat and the marinade to the pot and cook for about 5 minutes, stirring occasionally.
Add the water, bay/curry leaves, tomato paste and salt. Bring to the boil, reduce the heat to low and simmer for about 1 hour. (Longer for mutton) Add more water if needed.
Garnish with fresh coriander leaves once cooked.

Jennifer Weir – No curry powder at all, only what i have put in the recipe. Chilli is one of the main ingredients of a curry, unless you want a stew. I dont have curry powder in my kitchen. You can add less chilli powder if you wish. Will still be awesome. Make sure you have enough salt, as this brings out the flavour. Not that salt is good for you though.
BRON – Jennifer Weir

Jennifer Weir  – Same curry, just using chicken,