There isn’t a lot that’s more satisfying than a good ol’ fashioned curry and rice – it’s homely, it’s spicy, it calms your senses as you transcend time and space and are thrust into a world of wonder … What? You don’t feel that? Must be just me then …. Or maybe this curry is just so darn good!
What you need
1kg lamb (grass fed)
Half an onion, sliced
About 1/2 teaspoon each of a mixture of spices (ground cumin, ground coriander, turmeric powder, chilli powder, masala – you can add more depending on how spicy you want it)
1 teaspoon ginger & garlic paste
Bay leaf, thumb sized piece of a cinnamon stick, 2 cardamom pods (these are all optional but add great flavour)
1 chopped tomato
Surprisingly, just cauliflower (and a bit of coconut/olive oil and seasoning)
What you need to do
1. Clean and cut your lamb into bite sized (maybe slightly larger) pieces.
2. Heat oil in pot. Add whole spices if using. Fry for about 30 seconds.
3. Add the mixture of ground spices. Fry for another 30 seconds or so (careful because they can burn).
4. Add the ginger & garlic paste. Let that cook for another 30 seconds.
5. Add the lamb and mix well to coat in spices. Let this fry for about 5-10minutes. Careful to not let it burn.
6. Turn down then heat, add the chopped tomato, salt to taste, and a bit of water.
7. Simmer until lamb is soft (this should take around 45 minutes).
8. Garnish with chopped fresh coriander or mint.
1. Grate/blend cauliflower florets.
2. You can then stir fry it in a bit of oil, and add seasoning to taste.
Serve with sambals or a salad of your choice. Enjoy!
Please note: If you’d like to use or share my recipes, please do! All I ask is that you please link back to the original post on my blog when you do so. Thanks!