African Curried Lamb
Tonight’s recipe comes from “The Sainsbury book of Party Cooking” by Norma MacMillan
This is a recipe we quite frequently cook for dinner parties or when my sister is not in the house (she doesn’t like spices).
The recipe is as follows (makes enough for 3). It has been modified by us to our tastes so adjust as you need:
2 tablespoons of olive oil
500g fillet lamb but in to small pieces up to 3cm cubed
1 large onion, finely chopped
2 cloves of garlic, finely chopped
4 table spoons of mild or 2 level table spoons of medium or ¾ table spoon of hot curry powder
3 table spoons of white wine vinegar
½ tea spoon of paprika
¼ teaspoon of cayenne pepper
3 bay leaves
1 x 400g can of chopped tomatoes
3 large tablespoons of apricot jam – or in our case, mango chutney
(For those of you with sharp eyes, there are two and a half small onions and the mango chutney is missing from the image.. my mistake)
Basmati rice – enough for 4 – in our case 4 x 70g (280g) is more than sufficient
Melt the butter with the oil in a frying pan (or we use an electric frying pan). Add the lamb and cook till slightly browned.
Add the onion and garlic to the pan and fry until softened. Add the curry powder, cayenne and white wine vinegar. Cook for 1 minute, but keep an eye on it and continually stir.
Add the remaining ingredients (I usually add water equal to a third of the can of chopped tomatoes as it can dry out too fast otherwise). Stir and then cover with lid. Simmer for around 30-40 minutes. Stir every 8-10 minutes to make sure it hasn’t gotten too dry.
(The bay leaves are inside of the tea sphere so they can be easily removed later)
(What it should look like after cooking for 30-40 minutes)
Serve with basmati rice, naan, onion bhajis, raisins, tomato wedges, and banana slices (all optional).
(Homemade lemonade can be seen in the jug)