LAMB TOMATO CURRY
Ripe, juicy tomatoes add a wonderful fresh zing to the fragrant sauce in this lamb curry. Cook it down slowly to intensify the flavours.
- 8 lamb chops/ neck
- 2 tablespoons (30 ml) flour
- Oil to brown the meat
- 5 fresh tomatoes peeled or 2 tins of tomato and onion mix
- 300 ml water
- 3 potatoes, peeled and quartered
- 2 bay leaves
- 8 baby carrots whole, peeled
- 2 onions, chopped
- 1 teaspoon salt
- A dash of black pepper
- 1 tablespoon sugar
- 2 teaspoons curry
- 1 red jalapeno chilli
Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tightly-fitting lid for slow gentle simmering.
Add bay leaves and onions and gently cook until onions have softened.
Add salt and pepper, chilli and curry and fry.
Add tomatoes, sugar and water
Cover and simmer gently for about 20 minutes. Do not boil!
Remove from stove top, bake for one hour at 160 °C in oven, covered.
Add potatoes and carrot , cover and continue to bake for another 1 hour in oven.
Photo: Elize de Kock
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