Lamb Curry

Serves 6-8

Ingredients:
Boned shoulder of lamb 1.2 kg
Ghee or oil 2 tablespoons
Onions chopped 3 large
Garlic chopped 3 cloves
Finely chopped fresh root ginger 1 tablespoon
Curry powder 2 tablespoons
Salt 3 teaspoons
Vinegar or lemon juice 2 tablespoons
Tomatoes chopped 3 large
Fresh red or green chillies 2
Garam masala 1 teaspoons
Chopped fresh coriander or extra mint 1 tablespoon

Method:
Cut lamb into squares.  Heat oil in a saucepan and gently fry onion, garlic and ginger until soft and golden.  Add curry powder, salt, vinegar and stir thoroughly.  Add lamb and cook, stirring continuou8sly until lamb is coated with the spice mixture.  Add tomato, chillies and coriander (or mint) cover and cook over a very low heat for 1 ¼ hours or until lamb is tender stirring occasionally.  The tomatoes should provide enough liquid for the meat to cook.  But if necessary, add a little hot water (approximately 100ml or ½ cup, just enough to prevent meat from sticking to saucepan.  Add Garam Masala and chopped coriander for last 5 minutes of cooking time.

Variation: Lamb and potato curry.  Make Lamb Curry (see above).  For last 30 minutes of cooking time, add 400-600ml (2-3 cups) hot water and 400 gm potatoes, peeled and cut into quarters.