Lamb Curry

Ingredients

• 1 thumb-size fresh ginger, grated
• 1 onion, quartered
• 4 teaspoon crushed garlic
• 2 tbsp olive oil
• 1 cinnamon sticks
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp fennel seeds
• 1 kg lamb goulash
• 1 can of chopped tomatoes
• 1 red chilli or green chilli, deseeded and sliced
• small bunch of coriander stalks finely chopped, leaves roughly chopped
• Salt if required

Sambels

• 2 Tomatoes, chopped
• 1 red onion, chopped
• ¼ cup chutney
• 1 tbsp lemon juice
• ½ tsp chilli flakes
• Salt and pepper

 Method

1. Put ½ thumb-sized piece of ginger, onions and garlic in a food processor with 900ml water. Blitz to a smooth purée.
2. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
3. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
4. Add olive oil to the pan with the remaining piece of ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
5. Stir in the cinnamon stick, ground coriander, ground cumin, ground turmeric and fennel seeds, then add the lamb. Stir-fry until the lamb changes colour.
6. Tip in the cans of chopped tomatoes with 3 cans of water and deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
7. Stir in the finely chopped stalks from a small bunch of coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
8. Stir in the roughly chopped coriander leaves and serve.