Plum Lamb Curry

Ingredients

• 2.2 lbs lamb (leg)
• 3 Carrots
• 2 large onions (7 oz)
• 4 cloves garlic
• 0.4 oz ginger root
• 1 red chili
• 3 tbsp ghee (45g; or clarified butter)
• 3 cloves cloves
• 4 green cardamom pods
• 0.5 cinnamon stick
• 0.35 tsp turmeric powder
• Salt
• 8.4 fl oz lamb stock (glass)
• 6 tomatoes (16 oz)
• 6 plums
• 0.35 bunch coriander (10g)

Instructions

1. 1.

   Rinse the lamb, pat dry and cut into bite-sized pieces. Wash the carrots and coarsely grate them. Peel and finely chop the onions, garlic, and ginger separately. Halve, deseed, wash and chop the chili lengthwise.

2. 2.

   Heat ghee in a large pot and brown the lamb in it for 3-5 minutes. Add the carrots and onions and brown for 5-6 minutes over high heat.

3. 3.

   Add garlic, ginger, cloves, cardamom, cinnamon stick and chili and sauté for 1 minute. Add turmeric and salt, pour in the lamb stock and 200 ml of water and simmer covered over low heat for 25-35 minutes.

4. 4.

   Meanwhile, wash, peel and dice the tomatoes. Wash, halve, deseed and quarter the plums. Wash, dry and roughly chop the coriander leaves, finely chop the stems.

5. 5.

   About 10 minutes before the end of cooking, add the tomatoes, plums and coriander stems. Season the lamb curry and sprinkle with coriander leaves. Served with naan bread, rice or roti.