Yes, more curry. 🙂 I can’t help it. I’m starting to think I was a beautiful Bollywood actress in my previous life. I just can’t get enough of the colourful spicy flavours.
In this lamb curry I added tomato and dried fruit, adding some sour and sweet tastes to the garam masala and chilli. I served it with yogurt and fresh coriander to amplify the marriage of the spices and textures. Delish!
700 g lamb (I used neck)
1 onion, chopped
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon red chilli flakes
1 jalapeno, chopped
2 teaspoons coriander
1 teaspoon garam masala
2 teaspoons cinnamon
1 liter mutton stock
12 cherry tomatoes
2 teaspoons thyme
24 dried apricots
- Brown the onion and garlic in a splash of olive oil. Add the lamb and brown on both sides.
- Add the ginger, chilli flakes, jalapeno, coriander, garam masala and cinnamon and fry for about two minutes coating the meat.
- Pour the mutton stock into the pot and bring to a boil. Add the tomatoes and thyme and simmer for about an hour.
- Add the apricots, dates and fresh coriander and simmer for another 15 minutes. If the flavour of the sauce is too sharp, add some water.
- Serve with brown rice, plain yogurt and fresh coriander.