ANDY’S DRY LAMB CURRY WITH GINGER AND RICE
Soften an onion in a tablespoon of oil.
Add enough lamb knuckles and other stew meat and brown lightly.
Add 1 T curry powder, 2 cut garlic cloves, about 3cm of peeled fresh ginger, a cut chilli and salt & pepper.
Cook for 1 min.
Add a tablespoon of vinegar and 1 to 2 T tomato puree or paste.
Bring to boil.
Turn heat down and simmer for 60 to 120 min.
Add very little water only if mixture threatens to burn.
The curry produces it’s own sauce. Serve with rice etc.
SOURCE AND PHOTO: Andy Galloway
