Lamb Curry

Serves 4
1 Tsp Sweetener
1 Tsp Turmeric
1 Tbsp. Cumin seeds
1 Tbsp. Coriander seeds
1 Tbsp. Cardamom seeds
1 Medium potato, cut into small chunks
1 Cinnamon stick
1 Onion, cut into small chunks (s)
1 Red pepper, sliced & chopped (s)
1 Chilli de-seeded & chopped (s)
2 Garlic cloves, crushed (s)
2cm Ginger
150ml Fat free yogurt (c)
400g Lean lamb, cut from a small shank, de-boned by Butcher (p)
400g Chopped tomatoes (s)
Cut the Lamb into chunks & remove as much fat as possible, then put the lamb in a Pyrex bowl, add the yogurt, garlic, ginger, season with salt & pepper, mix well & marinate for at least 2hrs, preferably overnight.
Put the seeds into a food processor & reduce to a powder, or use a pestle & mortar, then put into a frying pan, sprayed with frylight.
Add the onion, peppers & chilli, cook until soft, add the turmeric, spices, sweetener & the lamb, cook until brown, add the potato, add the paste, cinnamon stick, tomatoes, cover & cook for 2 hrs until the lamb is cooked, add water if required, to keep moist.
Credit: Pete’s Recipe Book

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