1.5 kg lamb shoulder cut into 2cm pieces
⅓ cup vegetable oil (80 mls)
2 onions finely chopped
4 garlic cloves chopped
fresh ginger 5 cm piece, peeled, finely grated
10 curry leaves
1 tblsp brown mustard seeds
1 cinnamon quill
¼ cup mild curry powder (25 g)
2 cups beef stock (500 mls)
2 red apples peeled, cored, cut into 1cm pieces
250 g punnet cherry tomatoes
½ cup sultanas (100 g)
½ cup natural yoghurt
1 packet pappadums to serve
½ bunch fresh mint leaves to serve
- Season lamb with salt and pepper.
- Heat 2 tbsp of the oil in a large flameproof casserole dish (24-cup capacity) over a medium to high heat. Add lamb in four batches, adding extra oil where necessary. Cook, stirring occasionally, for about 5 minutes, or until browned. Remove. Set aside.
- Heat remaining oil in same dish. Add onions, garlic, ginger and curry leaves. Cook, stirring, for 7 minutes, or until onions are soft. Add mustard seeds, cinnamon and curry powder. Cook, stirring, for 2 minutes. Return lamb to dish with stock and apples. Bring to boil. Cover.
- Cook in a moderately slow oven (160C) for 1½ hours. Add tomatoes and sultanas. Cook for a further 20 minutes, or until lamb is tender.
- Serve with pappadums and minted yoghurt. Garnish with mint.