Ingredients
Serves: 6-8 people
Preparation time: 60 min
Lamb curry
- 1.5 kg lamb
- 2 lamb stock cubes
- 25 ml smoked paprika
- 20 ml exotic lamb spice
- 10 ml ground cumin
- 15 ml ground coriander
- 10 ml curry masala
- 10 ml cayenne pepper
- 10 ml curry seeds
- 4 large bay leaves
- 300 ml water
- 2 med onions, finely chopped
- 6 cloves garlic, chopped
- 3 tbsp fresh ginger
- 1 tin Indian style diced tomatoes
- 15 ml chutney
- handful fresh coriander, chopped
Basmati rice
- 3 cups basmati rice
- 500 ml water
- salt
Preparation method
Serves: 6-8 people
Preparation time: 60 min
Lamb curry
- Over medium heat, steam lamb until it fries on its own fat.
- Season with spices, add bay leaves and curry seeds. Cook for 10 min, turning regularly.
- Add 300 ml water, cook covered for 1 hr.
- Add onions, garlic and ginger. Cook for 10 min, turning regularly.
- Add tomatoes and chutney, simmer for 30 min.
- Add fresh coriander just before serving.
Basmati rice
- Bring salty water to boil.
- Add basmati rice, cook for 20 min.
Lower heat and steam rice until fluffy and soft, stirring regularly.
Serve curry and rice with a Greek/garden salad.