Gail’s Lamb Curry

TRH Gail's Lamb Curry
Ingredients
8 x Lamb leg chops trimmed of fat, cut into portions
2 x onions chopped
3 tbsp ghee/butter or olive oil
1 tbsp garlic and chilli paste
1  tsp minced garlic
1/2 thumb of grated ginger
2 Bay leaves crushed
1 tbsp curry leaves (I used dry ones)
1 stick cinnamon
1 tsp turmeric spice
1 tsp red Chilli flakes
2 green chillies chopped
3 tbsp Packo curry paste
3 large tomatoes skinned and chopped
2 tbsp tomato paste
5 medium potatoes quartered
4 carrots roughly chopped (optional)

Method:
In a large saucepan sauté onions in ghee, add garlic & chilli paste, curry paste, garlic, bay leaves, curry leaves, cinnamon, chilli flakes, chopped chillies, turmeric and grated ginger and cook stirring , until onions are tender.
Add meat and brown for 7 minutes.
Add chopped tomatoes and tomato paste cook a further 3 minutes.
Add chopped carrots and potatoes and on low heat cook for 1 hour until meat and vegetables are tender.

Serve with basmati rice boiled with saffron threads, 1/4 tsp turmeric powder and a handful of raisins.

Prepared, tried and tested by:  Gail Haselsteiner

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This entry was posted in Meat dishes, Vegetables and tagged , by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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