This deliciously easy Indian stew is a rich blend of flavours that is sure to become one of your favourite curries. Serve it with basmati rice and roasted curried cauliflower. Serves 4 to 6.
40 g ghee or unsalted butter (or vegetable oil)
1 kg boneless leg of lamb, cut into 1 inch cubes (or stew beef)
15 ml ground cumin
15 ml ground coriander
15 ml curry powder
5 ml chili powder
2.5 cm piece of fresh ginger, peeled and grated
3 cloves of garlic, minced
250 g onions, finely sliced
796 ml can tomatoes
15 ml tomato paste
120 ml warm water
7.5 to 10 ml salt, or to taste
90 ml coconut milk
10 ml garam masala
fresh cilantro leaves, chopped, for garnish
In a large saucepan or dutch oven, heat the ghee (or butter or oil) over medium heat. Fry the lamb (or beef) in small batches until the meat changes colour. Remove the meat with a slotted spoon and set aside.
Turn the heat to low and add the cumin, coriander, curry powder, chili powder, ginger, and garlic. Stir for about 30 seconds.
Turn the heat back up to medium and add the meat and its juices. Stir well, and fry for 3 to 4 minutes, then add the onions, stir well, and fry for another 5 to 6 minutes.
Add the tomatoes, tomato paste, and warm water. Bring to a boil, cover and reduce heat to maintain a simmer. Cook for about 1 1/2 hours, or until the meat is nice and tender.
Add the garam masala and the coconut milk and mix well. Serve over basmati rice. Garnish with a sprinkle of chopped cilantro leaves.
Super easy, remarkably tasty.
1 head of cauliflower, cut into bite sized pieces
15 to 30 ml vegetable oil
5 ml ground coriander
5 ml ground cumin
10 ml curry powder
2 to 4 ml salt
Preheat oven to 425° F.
Lightly oil a large rimmed baking sheet.
In a medium sized bowl, toss the cauliflower with the vegetable oil. Add the coriander, cumin, curry powder, and salt and toss well.
Transfer the cauliflower to the baking sheet and bake for 25 to 30 minutes, or until soft and golden.