Sunday, January 10, 2010
Lamb and Pea Curry
Ingredients that you can throw into a slow cooker, walk away for 6 hours and come back to a fragrant, flavorful dish; are a beautiful thing to eat, and an ugly thing to photograph.
1 kg leg of lamb bone in, in chunks
4 cloves of garlic roughly chopped
2 tablespoons of ginger finely chopped
1-1 1/2 teaspoon chilli powder 2
2 tablespoons turmeric
2 tablespoons coriander powder
1 tablespoon salt
4 tablespoons natural yoghurt
coriander leaves, chopped
2 tablespoons ground cardamom
2 teaspoons cinnamon
1 tablespoon cumin powder
1 teaspoon fenugreek
500g of crush tomatoes
2 cups of frozen peas
Brown lamb in a thick bottom pan. Add garlic, ginger and all spices. Lower heat and add tomatoes, simmer on a very low heat or in a slow cooker for 3 – 4 hours.
10 minutes before serving add yogurt and peas.
Serve with steamed basmati rice