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Shared By Grace Warren Atwood

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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