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Fragrant lamb curry

Name: Fragrant lamb curry
Yield: 4
Ingredients: 600 g Lamb leg steaks, lean, cubed (Main); 1 ½ Tbsp Mild curry powder (Main); 2 Tbsp Olive oil; 1 large Onion, diced; 1 cup Beef stock, hot; 1 can Diced tomato, 400g (Main); 2 Cinnamon sticks; 2 Bay leaves; 4 cloves Garlic, crushed; 300 g Yams, halved if large (Main); 1 cup Frozen peas

for 4 people

Jan Bilton

Food writer and cookbook author.

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This curry can also be cooked in the oven at 180C.

600 g	Lamb leg steaks, lean, cubed (Main)
1 ½ Tbsp	Mild curry powder (Main)
2 Tbsp	Olive oil
1 large	Onion, diced
1 cup	Beef stock, hot
1 can	Diced tomato, 400g (Main)
2	Cinnamon sticks
2	Bay leaves
4 cloves	Garlic, crushed
300 g	Yams, halved if large (Main)
1 cup	Frozen peas

Toss the lamb in the curry powder, pressing it in well.
Heat half the oil in a large non-stick frying pan. Brown the lamb in batches. Set aside.
Heat the remaining oil. Add the onion and sauté for 5 minutes. Return the lamb to the pan and add the stock, tomatoes, cinnamon, bay leaves and garlic. Cover and simmer for 30 minutes,
Add the yams, cover and simmer for another 15 minutes or until the yams are tender. Add the peas and simmer, until hot. Excellent served with naan bread and yoghurt.