Lamb Curry

This Lamb curry recipe was taught to me by a chef that I met when I was working at the British Boutique Best Western Hotel. On my first day, he told me to make the best lamb curry that I knew. Keen to be challenged, I said sure, no problem. After he tasted it, he said it was good, but missing a key ingredient. I added that specific ingredient and to my surprise, the curry was not just better, it was magnificent! I will not reveal what the key was but I’ll let you have a clue…it’s an item on this recipe’s list of ingredients. If you can’t figure it out, you’ll just going to have to come taste it at the restaurant!

Happy cooking!!

 

Ingredients

 

2 lamb shanks AND 2 lamb shoulder steaks (yielding about 2KGS of meat without the bone)
1 large onions, chopped
3-5 cloves of garlic, crushed
1 Tbsp olive oil with butter
2-3 Tbsp curry powder
2 Tsp salt
2-3 Tsp Paprika
1 Tbsp black pepper
1 Tbsp ground coriander
1 Tsp fresh rosemary, chopped
1 Tsp thyme, dried
1 1/2 Cups beef stock
8-12 Small potatoes
2 -3 Carrots, chopped
1 Spring onion, roughly chopped

Method

Preheat oven to 180 degrees. On stovetop, add the oil to a large covered pot or. Brown the meat well and remove it from pan.

Add curry powder, turn the heat down to medium and cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return lamb to pan.

Add coriander, black pepper, rosemary, thyme, beef stock, salt.

Cover the pot and put it in the oven. Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so. Add the potatoes and cook for another 45 minutes.

To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or cayenne if you want things spicier. Serve over rice with chutney and yogurt.