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)
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
Gail's Lamb Curry
March 20, 2017 | | 2 comments|