Rich and Deep Lamb Curry

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Leg of lamb		500g
Tinned tomatoes		1 (400g)
Onions (large)		2
Ginger		30g
Garlic		1 clove
Vegetable oil		3 tbsp
Chicken stock		400ml
Spices
Curry powder		2 tbsp
Garam masala		1 tbsp
Coriander powder		1/2 tbsp
Paprika		2 tbsp
Salt		1 tsp
Pepper		a little
Cornflour		1 tbsp

Method

Prep

10min

Cook

40min

Cut the lamb into bitesize pieces. Finely slice the onions and finely chop the ginger and garlic.

Put the oil into a heavy pan and put on low heat.

Fry the ginger and garlic for 1 minute before adding the onions and lamb pieces.

Fry Step 3 for 5 minutes until the meat changes colour.

Add the curry powder and coriander powder and fry further. Add the tomatoes and stock and turn up to high heat.

Once it boils, turn down to low and add the paprika. Simmer for 30 minutes until the meat softens. Add the garam masala just at the end.

Add the cornflour mixed in water and thicken the sauce. Serve with cous cous or rice.

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