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Ingredients

• 1 kg deboned shoulder or leg of lamb, cubed
• 2 onions peeled and chopped
• ½ cup cooking oil
• For the paste
• 5 cloves of garlic, peeled
• 3cm piece of peeled fresh ginger
• 2 teaspoons cumin seeds (or powder)
• 2 teaspoons coriander seeds (or powder)
• 1/2 tablespoon black pepper corns
• 4 (or more) fresh red or green chillies, seeds removed
• 1 teaspoon turmeric powder
• 2 teaspoons brown sugar
• Pinch of salt
• Juice of ½ lemon
• 2 tablespoons red or white vinegar
• ½ tablespoon curry powder
• Other ingredients (not included in the paste)
• 2 cinnamon sticks
• 6 cardamom pods, lightly crushed
• 4 bay leaves or curry leaves
• 1 small tin of tomato paste
• 300ml warm water

Description

Recipe From Henrie Geyser A Fine Chef A Really Flavoursome Curry For A Cool Night .Use Lamb,Kid Goat Or Mutton And Eat With Your Hands Picking Up The Meat With A Roti Put All The…

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