Aromatic Lamb Curry

My family and friends love this curry and particularly one friend who just adores this curry. Even though it takes a fair amount of time to cook, it is a simple dish to prepare. You can leave it on low heat and keep an eye on it from time to time while you continue with other things. 

Prep time:  20 minutes

Cook time: 1-1.5 hours

Serves 6-8

Ingredients 

• 1 kg boned leg of lamb, cut in small pieces
• 1 and 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon Vegeta (vegetable stock powder)
• 3 tablespoon vegetable oil
• 1 large onion or 2 cups thinly sliced onion
• 2 tablespoon crushed garlic
• 1 tablespoon grated ginger
• 1 sprig curry leaves thinly sliced
• 1x10cm piece pandan leaf
• 2 tablespoon tomato paste
• 3 tablespoon curry powder
• 2 tablespoon plain Greek yogurt
• 1x400g tin peeled tomatoes
• 1/2 habanero chilli (optional)
• 1/2 cup water 

Method

1. Place the diced lamb in a bowl, add 1/2 teaspoon salt and 1/2 teaspoon Vegeta (vegetable stock powder)
2. Mix well and keep aside.
3. Heat the oil in a heavy based pan.
4. Add the onion, garlic, ginger, curry leaves and pandan leaf.
5. Fry them until lightly golden brown.
6. Stir the tomato paste in, followed by the curry powder, yogurt and peeled tomatoes, the remaining 1 teaspoon salt,  chilli if using and fry for  few minutes.
7. Add the lamb,  and cook stirring for 5 minutes.
8. Pour in the water and stir well. 
9. Cover and cook over a moderately  low heat, stirring from time to time.
10. Cook the lamb for  a good one to one and half hours or until the lamb is cooked and tender. By this time the gravy will be thick and rich.
11. Serve with rice, rotis or bread.