Ingredients (Serves 4)
- Finely chop the onion, garlic cloves and ginger.
- Cut the tomatoes into small cubes. Heat the oil, add the mustard seeds and heat until white bubbles form.
- Add the fennel seeds, curry leaves, diced onion, garlic, ginger and turmeric and mix well.
- Once the onion cubes are translucent, add the pre cooked shredded lamb. Sauté briefly over high heat, then reduce the heat.
- Add the diced tomatoes and simmer covered for about 15 minutes. Once the liquid has reduced, mix in the curry powder, garam masala and salt, then add 20 ml of water.
- Allow curry to come to a boil, then simmer for 10 to 15 minutes until all flavours are well integrated.
Basmati rice, lentils and natural yoghurt go very well with the curry. The recipe can also be prepared with chicken thighs or beef. If you prefer a milder heat, use mild or medium curry powder to substitute.
From the cookbook Food Truck Kitchen.
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