LAMB CURRY

PREPARATION 30 MIN

COOKING 1 H 30 MIN

6 SERVINGS

FREEZES

INGREDIENTS

2 onions, chopped

45 ml (3 tbsp) of olive oil

30 ml (2 tbsp) chopped fresh ginger

2 cloves of garlic, chopped

1 recipe of spices for Curry (below)

2 tomatoes, diced

1 kg (2 lb) of lamb shoulder boned, defatted and cut into cubes

375 ml (1 1/2 cup) of yogurt

250 ml (1 cup) water

30 ml (2 tbsp) tomato paste

3 potatoes peeled, cut into cubes

Salt and pepper

PREPARATION

In a saucepan, over high heat, Brown onions in oil until tender. Add the ginger, garlic and Spice mixture. Cook for 1 minute. Add the tomatoes and continue cooking a few minutes stirring constantly until the mixture has the consistency of a thick paste.

Add the meat and coat well with sauce. Add the yogurt, water, tomato paste and potatoes. Salt. Bring to a boil.

Cover and simmer to fire soft about 1 hour or until the meat and potatoes are tender.

Serve with naan bread. Delicious with cilantro chutney.

Note: it is easily the naan bread at the grocery store, but you can also do it at home.