500 g stewing lamb, fat removed
3 large onions chopped
4 cloves minced garlic
1 tbsp grated ginger root
2 chopped green chillies
10 curry leaves
3 tbsp Packo curry paste
3 large chopped tomatoes, skin removed
Salt and pepper to taste.
3 tbsp olive oil
4 carrots roughly chopped
5 potatoes quartered
Brown lamb in olive oil 7 mins. Remove set aside.
Add onion, garlic, chillies, ginger, and sauté till tender, add Packo curry paste, curry leaves add your lamb back to pot.
Add chopped tomatoes season with salt and white pepper and simmer curry for 1 hr 20 mins until tender, halfway through cooking add carrots and potatoes.
No liquid added, the onions make the gravy. Serve with sambals, roti or basmati rice
Recipe, Prepared, tried and tested by: Gail Haselsteiner
