Ingredients
1 | Sunflower oil |
1 kg | Lamb leg steak, or boneless shoulder steaks, trimmed of fat (Main) |
2 | Onions |
4 | Garlic cloves |
1 | Red chilli, chopped, with seeds removed |
2 Tbsp | Mild curry powder |
800 g | Canned tomatoes |
2 cups | Water |
400 g | Waxy potatoes |
½ | Lemons |
1 pinch | Salt |
1 pinch | Ground black pepper |
1 to serve | Fresh coriander |
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- Cut lamb into 3cm chunks. Heat a large saucepan, add a little oil and brown meat in two to three batches, adding more oil if necessary.
- Remove meat to one side, add onions to the pan and cook for 5 minutes over a medium heat to brown lightly.
- Add garlic, chilli and curry powder to the pan and cook for 1 minute more, stirring continuously.
- Return meat to the pan and add tomatoes. Cook over a medium heat for 10 minutes until liquid has reduced to a thick sauce.
- Add potatoes and 1 cup cold water and bring back to the boil, then turn down the heat, partially cover pan with lid and simmer very gently for 1 hour.
- If sauce becomes too thick, add a little more water as necessary. Stir in juice of half a lemon and adjust seasoning with salt and pepper to taste.
- Scatter with coriander and serve with naan bread, rice or poppadoms.