This is a quick lamb curry with a little shortcut. I used a lot of chillies but you can leave those out and still get great results.
Ingredients
- 1.5 kg lamb, cubed
- ½ packet karahi / dry meat masala ready mix
- 1 large brown onion, chopped
- 7-8 tomatoes, chopped
- 7-8 jalapenos
- 4 cloves garlic, whole
- 1 tsp salt
Instructions
- It's really simple because we're going to cheat a little. We're going to use a ready made spice mix. I know, I know but please don't go purist on me now – this recipe is worth making.
- Throw the lamb in a pot and cover with water.Add the chopped onion, 1/2 a packet of mixture, the whole garlic cloves and 1 teaspoon of salt.Bring the pot to the boil, reduce the heat to a simmer, cover and leave for 15 minutes.
- In the meantime we'll start the tomatoes. Wash and chop 7-8 tomatoes into pieces. Cook on high in a large pot or wok until you get a mush – around 15 minutes.
- While the tomatoes are cooking lets get the chillies ready, if using.
- Use as many jalapeno chillies as you dare, I used 7 because I am well hard. Make a slit from the end up to the stem and fill each one with about a level teaspoon of the packet mixture. Set aside.
- Back to the tomatoes, once they are mush add 2 ladels of olive oil and leave to cook on high for another 5 – 10 minutes. Now throw the tomatoes into the pot with the lamb.
- Continued to cook the lamb for another 10-15 minutes until tender but not falling apart. Remember lamb cooks pretty quickly and we want it to retain its texture.
- Once the lamb is cooked throw in the chillies, cook for a further 5 minutes and turn the heat off.
- Leave the curry covered for around 10 to 15 minutes before serving with chapatis, naan or rice.