900g diced lamb
2 tins plum tomatoes, diced (include sauce)
2 tablespoons coriander seed
1 tablespoons cumin seed
4 garlic cloves, crushed
1 bay leaf
25g ginger root, finely chopped (or 3 teaspoons dried ginger)
1/2 tablespoons black pepper
1/2 tablespoons cardamon seed
1/2 tablespoons cinnamon
1/2 tablespoons cloves
1 tablespoon cayenne
2 tablespoons mustard powder
1 tablespoons turmeric
200ml red wine vinegar
2 medium onions, diced
2 medium potatoes, diced
2 tablespoons butter
Lightly roast the cumin seed and coriander seed by frying without oil for a minute or so, stirring constantly.
Grind the seeds (use the back of a spoon if required) and combine them into a paste with the other spices, the garlic, ginger and the red wine vinegar.
Add the lamb to the marinade and mix well.
If you have time, refrigerate for up to 24 hours, mixing every now and again (this adds a lot of flavour, but just marinade for a few minutes if not).
Finely chop the onions and potatoes and saute them for 5 minutes in the butter.
Add lamb and stir until browned
Add tomatoes and spice paste and simmer over low heat for half an hour, adding a little water if it starts to dry out.
In the meantime, cook the rice as per packet instructions.
Serve curry with rice.
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