Another curry for you Indian lovers.
Ingredients
60ml Olive oil
1 Large onion
1 Garlic clove
900g Lamb shoulder boned
340g Can of chopped tomatoes
100ml red wine
5g ground cumin
5g ground coriander
2.5g chilli powder
Salt
Ground black pepper
Instructions.
Take a sharp knife and begin by peeling and chopping the onion, peeling and crushing your garlic clove and finally removing the fat from the lamb before cubing it.
Once the ingredients are ready, heat a frying pan with some oil over a medium heat and fry the onion and garlic until it turns translucent.
Next add the cumin, coriander and chilli powder and continue frying for a minute.
Add the cubed lamb to the mixture and stir until the meat has browned.
Add the wine to the pan and bring to boil.
Next add the tomatoes and too bring them to boil before covering the pan and reducing the heat so the curry is left gently simmering.
Allow it to simmer for a few minutes, then flavour with salt and pepper.
Transfer the curry to a preheated oven (180C) and leave to cook for 2 hours before serving.
Serve with Pilau rice.....luverly!!
