DICKSON'S LAMB CURRY

Lamb curry like you have never had before! A traditional curry dish from Kenya, the flavors from the spices are out of this world. You need to make this!

INGREDIENTS:

2 cloves garlic chopped
1 sweet onion chopped
1 red pepper chopped into small sections
1 tbsp fresh ginger , finely chopped
Fresh chili pepper to your taste
1 can peeled and chopped tomatoes
2 tsp curry powder
1 tsp pilau mix, ground
Vegetable oil
2 lbs boneless lamb leg, cut into small cubes

Pilau Masala Mix
2 tsp ground cumin
Paprika
1 tsp ground cardamom
1 tsp black pepper
¼ tsp ground cloves

Tools 
Cutting board 
Knife
Large skillet
Medium skillet 
Spice grinder 

DIRECTIONS:

1. Fry the onions and garlic until softened, add the ground pilau mix and stir until you can smell the aroma of the spices.
2. Add curry powder, green pepper, ginger and chili. Stir well for about 5-10 mins.
3. Add the peeled tomatoes and keep stirring at a medium temperature adding the crushed stock cube slowly. Leave to simmer.
4. While this is cooking take another pan and sear of the lamb – browning the outside of it. Once this is done add to the pot and let it cook for 30-40 mins or until it is tender and fully cooked.
5. We recommend serving this with either coconut rice, or onion rice and condiments (we serve mango, desiccated coconut, fresh onion, fresh tomato, fresh chili in oil and homemade chutneys)
6. For the Pilau Masala, mix all the ingredients together until well combined. (You'll have extra left over.)

Tip: If possible use a spice grinder to grind the spices yourself, the flavors will pop more.