DICKSON'S LAMB CURRY

DICKSON'S LAMB CURRY

YIELDS: 4 Servings PREP TIME:10 mins COOK TIME: 40 mins TOTAL TIME: 50 mins
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 oi
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 
  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.


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