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Chapter: Meat Recipes: Lamb & Goat
Section: Stove Top: Curries
Recipe: Indian Curry

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Indian Curry
1 1/2 kg leg of lamb
2 onions
1 tomato
3 Tbs olive oil
2 1/2 cm piece green ginger
1 tsp paprika
1/4 tsp turmeric
1 tsp garam marsala
3 cups water
3 cloves garlic

Peel onions and tomato. Cut meat into 2 1/2 cm pieces. Heat oil in
saucepan, add one sliced onion, sauté until golden brown. Add meat, brown
well. Chop the remaining onion roughly, combine with remaining ingredients,
except water, in blender. Blend until reduced to a paste. Add to saucepan,
stir over heat 2-3 minutes. Add water. Stir well, cover, reduce heat.
Simmer gently 1 hour or until meat is tender.

From: ynnuf@clear.net.nz (Doreen Randal)
chapter picture
Eric Isselée / 123RF Stock Photo 5912045