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This curry was absolutely delicious! I love using lamb neck fillets as when it is cooked slowly, it becomes tender and falls apart with a fork. I’ve added okra (also known as ladies fingers 😳) towards the end of the cooking process which thickens the sauce of the curry slightly which I really like. Is this a curry that you will try?
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Serves 4-6⠀⠀
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INGREDIENTS
4-5 onions sliced⠀
5 cloves garlic crushed or finely chopped ⠀
1 thumb sized piece of ginger grated ⠀
2-3 red chillies finely chopped (Adjust to your taste)⠀
1 kg lamb neck fillet cut into 5cm chunks ⠀
1 tin tomatoes
Squeeze of honey⠀
175g okra - chopped
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Spices⠀
2 tablespoons medium curry powder ⠀
2 tablespoons ground cumin⠀
2 tablespoons ground coriander⠀
1 tablespoon paprika ⠀
1 teaspoon turmeric ⠀
1 teaspoon mace
5 cardamom pods⠀
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Sauté the onions in oil until caramelised. Now add the ginger, garlic, chilli and all of the spices and stir. Season the lamb with lots of salt and pepper and add it to the pan. Stir and coat the meat in the spices and cook for 5 minutes. Pour in the tomatoes, a squeeze of honey, stir, taste and season, then simmer on a low heat with the lid on for approximately 1 hour 45 minutes or until the lamb is tender. Throw in the okra and cook for a further 10-15 minutes.
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