Easy lamb curry

Ingredients

• Meat and Vegetables:

  • 1 pound (450 grams) lamb leg, cubed
  • 1 pound (450 grams) potatoes, peeled and cut into 1-inch pieces
  • 2 medium carrots, peeled and chopped into ½-inch pieces
  • 2 medium onions, chopped into ½-inch pieces
  • 2 medium fresh tomatoes, chopped into ½-inch pieces
  • 14 ounces (400 grams) tin chopped tomatoes

• For the Stock:

  • 1 lamb stock pot or stock cube
  • 1 cup (240 ml) boiling water

• For Frying:

  • 2 to 3 tablespoons sunflower oil

• Seasoning:

  • ½ teaspoon salt (or to taste)
  • ½ teaspoon sugar (optional)

• Garnish:

  • 1 tablespoon chopped fresh coriander (optional)

• Spices:

  • 1 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1½ teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon dried chili flakes
  • 1 teaspoon turmeric

Instructions

1. Preparation:

   • Cut lamb into bite-sized pieces and trim excess fat.
   • Peel and chop onions and carrots into ½-inch pieces.
   • Peel and cut potatoes into 1-inch pieces.
   • Chop fresh tomatoes into ½-inch pieces.
   • Measure out all the spices and dissolve the stock cube in boiling water.

2. Cook the Onions and Spices:

   • Heat sunflower oil in a pan over moderate heat.
   • Fry onions until translucent and starting to brown (about 5 minutes), stirring often.
   • Add spices and stir for 1-2 minutes until aromatic.
   • Transfer the onion and spice mixture to a plate.

3. Brown the Lamb:

   • Add another tablespoon of oil to the pan and increase the heat.
   • Brown the lamb on all sides.
   • Return the onion and spice mixture to the pan and stir in the fresh tomatoes. Cook for 2-3 minutes until tomatoes soften.

4. Simmer the Curry:

   • Add tinned tomatoes, stock, salt, sugar, carrots, and potatoes to the pan.
   • Bring to a simmer, cover, and cook for 50 minutes to 1 hour until meat is tender. Stir occasionally.

5. Final Touches:

   • If the gravy is too thin, remove the lid for the last 10 minutes to allow some liquid to evaporate.
   • Taste and adjust seasoning if necessary.
   • Garnish with chopped coriander if desired.

6. Serve:

   • Transfer to a serving dish and enjoy with white rice or your preferred side.

Notes

• Chopping Sizes: Keep carrots slightly smaller than potatoes to ensure even cooking.
• Sealing Meat: High heat for browning ensures juices stay inside the meat for a tender texture.
• Thickness of Gravy: Aim for a thick gravy; avoid adding too much stock.

Enjoy your lamb curry! If you have any questions or need further adjustments, feel free to ask.