Ooops....almost rescued the lamb fillet from the slow cooker. Here Treacle .... hold this and look innocent ... good boy.
Ta's Lamb & tomato curry
400g lamb (preferably not chewed by cats or dogs), 2 tbs ghee, 3 onions, 3 cloves garlic, 1 tsp ground coriander, 1 tsp ground ginger, 1 tsp paprika, 1 chopped hot chilli (if you like it hot leave in seeds - Scotch bonnet I dare you!), 1 bay leaf, 2 pieces cinnamon bark, 2 black cardoman seeds, 3 green cardoman seeds, 1 clove, natural yoghurt, 200g chopped tomatoes, 1 tsp chopped coriander, salt (if needed).
Preheat the oven to 190°C (gas 5, 375°F, who knows in an Aga). Chop the onions and garlic. Heat the ghee in a saucepan, add onions and garlic. Fry for 5 mins. Meanwhile combine the ground coriander, paprika and chilli with 3 tbs of water to form a watery paste. Add the ground ginger, cardamoms, cinnamon, cloves and bay leaf. Fry for a further 2 mins. Add the chilli powder paste, and fry for another 4 mins. Spoon the onion mixture into a casserole dish and mix in the lamb, tomatoes, salt, yoghurt and another 2 tablespoons of water. Cover and place in the oven. Cook for approx one hour in oven. Or use slow cooker and cook in morning all day to drive your pets bonkers with the aroma. When cooked mix in the chopped fresh coriander and serve with rice, naan and minted yoghurt.
