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Dickson’s Lamb Curry

Dickson’s Lamb Curry

Dickson's Lamb Curry | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

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!

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Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 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

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 bout 5-10 mins

3

Add the peeled tomatoes and keep stiring at a medium temperature adding the crushed stock cube slowly. Leave to simmer.

4

Whilst 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)

Pilau Masala Mix
6

Mix all the ingredients together.. you'll have extra left over.

7

If possible use a grinder to grind the spices yourself, the flavors will pop more. If you can't don't worry about it...

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 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

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 bout 5-10 mins

3

Add the peeled tomatoes and keep stiring at a medium temperature adding the crushed stock cube slowly. Leave to simmer.

4

Whilst 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)

Pilau Masala Mix
6

Mix all the ingredients together.. you'll have extra left over.

7

If possible use a grinder to grind the spices yourself, the flavors will pop more. If you can't don't worry about it...

Dickson’s Lamb Curry

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