Lamb Curry

This recipe is also shamelessly stolen, but this time from younger son. I prefer coconut milk rather than stock.

Serves 4

Ingredients

Cooked Lamb
Fat from roasting lamb
2 onions
2 carrots
1 green pepper
2 green chillies
1 tin tomatoes
Spices:
½ Tbsp ground cumin
½ Tbsp ground fenugreek
½ Tbsp ground coriander
1 tsp cardamom seeds
½ tsp ground cloves
½ tsp ground ginger
1 Tbsp ground turmeric
1 tsp cinnamon
2 cloves garlic.
½ pt stock ( may be worth trying coconut milk instead)
1 glass red wine
1 tsp mustard
1 Tbsp mango chutney

Method


Fry onions. Add spices, chillies and garlic and continue to fry gently.

Throw in tinned tomatoes, vegetables and meat. Add Stock, red wine, mustard and mango chutney.

Cook for at least an hour on a very low temperature.