LAMB CURRY THARIWALA 

In this dish the lamb is browned first and then the resulting fat is discarded, which results in a fresher tasting and healthier dish. So many curry recipes contain cream and coconut milk  making them high in calories, whereas here you have all the flavour you could wish for in a lower fat recipe. The small tender pieces of lamb in an aromatic sauce flavoured with lime works exceptionally well when served with Wild Rice with Cashews. You could also serve a Cucumber Yoghurt as a side dish, which gives another contrasting flavour.

Ingredients                                                                  Serves 4-6

800gr cubed, skinless leg of lamb, fat trimmed off

2 ½ tbsp oil

1 large onion, finely chopped

1 garlic clove, finely chopped

1 cup canned chopped tomatoes, blended until smooth

½ tsp ground turmeric

1 tbsp grated fresh root ginger

2 green chillies, finely chopped and seeds removed

1 ½ tsp salt

4 tsp garam masala

2 handfuls of fresh chopped coriander

juice of half a lime

Method

Heat a large frying pan over a gentle heat. Place the cubed lamb into the pan and cook on a low to medium heat until the lamb is brown with no pink flesh to be seen. When the lamb is pale brown all over, turn off the heat and discard the fat by draining the meat in a colander.

Heat the oil in a saucepan, add the finely chopped onion and garlic and fry until they become a deep golden brown.

Turn down the heat and add the blended tomatoes, turmeric, ginger, chillies, salt, garam masala, a handful of the coriander and a good splash of water.  As always, after handling chillies please make sure that you wash your hands thoroughly, otherwise if you rub your eyes for example, you will surely be sorry!

When the mixture becomes shiny and the oil separates, add the lamb pieces.

Stir thoroughly to coat with the mixture and stir-fry for five minutes. Then add the lime juice and three cups of boiling water. Now bring to the boil, then reduce the heat and simmer with a lid on for thirty five minutes on a low heat. Sprinkle with more coriander before serving. 

As with all curries the amount of chilli you use should be to your own taste, I’ve given you the amount I’m happy to eat but please feel free to amend and adapt the recipe to suit your own palate.