My family and friends love this curry and particularly one friend who just adores this curry. Even though it takes a fair amount of time to cook, it is a simple dish to prepare. You can leave it on low heat and keep an eye on it from time to time while you continue with other things.
Prep time: 20 minutes
Cook time: 1-1.5 hours
- 1 kg boned leg of lamb, cut in small pieces
- 1 and 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon Vegeta (vegetable stock powder)
- 3 tablespoon vegetable oil
- 1 large onion or 2 cups thinly sliced onion
- 2 tablespoon crushed garlic
- 1 tablespoon grated ginger
- 1 sprig curry leaves thinly sliced
- 1x10cm piece pandan leaf
- 2 tablespoon tomato paste
- 3 tablespoon curry powder
- 2 tablespoon plain Greek yogurt
- 1x400g tin peeled tomatoes
- 1/2 habanero chilli (optional)
- 1/2 cup water
- Place the diced lamb in a bowl, add 1/2 teaspoon salt and 1/2 teaspoon Vegeta (vegetable stock powder)
- Mix well and keep aside.
- Heat the oil in a heavy based pan.
- Add the onion, garlic, ginger, curry leaves and pandan leaf.
- Fry them until lightly golden brown.
- Stir the tomato paste in, followed by the curry powder, yogurt and peeled tomatoes, the remaining 1 teaspoon salt, chilli if using and fry for few minutes.
- Add the lamb, and cook stirring for 5 minutes.
- Pour in the water and stir well.
- Cover and cook over a moderately low heat, stirring from time to time.
- Cook the lamb for a good one to one and half hours or until the lamb is cooked and tender. By this time the gravy will be thick and rich.
- Serve with rice, rotis or bread.