This curry can also be cooked in the oven at 180C.
Ingredients
600 g | Lamb leg steaks, lean, cubed (Main) |
1 ½ Tbsp | Mild curry powder (Main) |
2 Tbsp | Olive oil |
1 large | Onion, diced |
1 cup | Beef stock, hot |
1 can | Diced tomato, 400g (Main) |
2 | Cinnamon sticks |
2 | Bay leaves |
4 cloves | Garlic, crushed |
300 g | Yams, halved if large (Main) |
1 cup | Frozen peas |
Directions
- Toss the lamb in the curry powder, pressing it in well.
- Heat half the oil in a large non-stick frying pan. Brown the lamb in batches. Set aside.
- Heat the remaining oil. Add the onion and sauté for 5 minutes. Return the lamb to the pan and add the stock, tomatoes, cinnamon, bay leaves and garlic. Cover and simmer for 30 minutes,
- Add the yams, cover and simmer for another 15 minutes or until the yams are tender. Add the peas and simmer, until hot. Excellent served with naan bread and yoghurt.