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Slow Cooked Lamb Curry
Ingredients
- INGREDIENTS
- ▢ 1 tbsp vegetable oil
- ▢ 1 lamb shoulder - weighing approx 1.5kg (3 ⅓ pounds)
- ▢ 1 large onion - peeled and chopped
- ▢ 4 cloves garlic - peeled and minced
- ▢ 2 tsp minced ginger
- ▢ 1 tsp salt
- ▢ 2 tbsp garam masala
- ▢ 2 tbsp curry powder
- ▢ 1 tsp paprika
- ▢ 1 tsp cinnamon
- ▢ 250 ml (1 cup) chicken stock - water plus a stock cube or bouillon for gluten free is fine
- ▢ 400 ml tin (14 oz) of chopped tomatoes
- ▢ 2 tbsp tomato puree/paste
- ▢ 2 tsp sugar
- ▢ 400 ml (14 oz) coconut milk
- ▢ 6 cardamom pods - sew them together with a piece of string so you can easily fish them out later
- ▢ 3 tbsp cornflour(cornstarch) mixed with 6 tbsp cold water
- ▢ Handful of chopped coriander (cilantro) to serve
- ▢ Boiled rice - to serve
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