Lamp curry Recipe  

500 g (1 lb)  Boneless shoulder or leg of lamb

100g (4 oz) ghee

1 large onion, peeled and sliced

2 cloves garlic, peeled and sliced

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

1 fresh green chilli, cored, seeded and chopped

½ teaspoon chili powder

300ml (1/2 pint) water

1 teaspoon salt

Cut the lamb into 2.5 cm (1 inch) cubes, being careful to trim away excess fat and gristle.  Melt the ghee in alarge, heavy-based saucepan, add the lamb and fry briskly until browned on all sides.  Remove from the pan with a perforated spoon and set aside.

Add the onion and garlic to the pan and fry gently for4 to 5 minutes until soft.  Stir in the spices, pepper, chilli and powder and fry for a further3 minutes, stirring constantly.  Return the lamb to the pan, add the water and salt, then simmer for 45 to 60 minutes or until the meat is tender.  Cover the pan if a curry with plenty of sauce is preferred; cook uncovered for a dry curry.  Serve hot. Serves 4