1.6 kg (3 1/2 lb) shoulder of lamb on the bone
salt and freshly ground black pepper
30 ml (2 tbsp) olive oil
25 g (1 oz) butter
1 Spanish onion, finely chopped
2 celery stalks, finely chopped
1 green pepper, finely chopped
1 garlic clove, finely chopped
15 ml (1 tbsp) curry paste
1.5 ml (1/4 tsp) ground ginger
1.5 ml (1/4 tsp) ground turmeric
a large pinch of paprika
a large pinch of cayenne pepper
30 ml (2 tbsp) flour
300 ml (10 fl oz) chicken stock
60 ml (4 tbsp) sultanas
150 ml (5 fl oz) yoghurt
juice of 1/2 lemon
boiled rice to serve
salt and freshly ground black pepper
30 ml (2 tbsp) olive oil
25 g (1 oz) butter
1 Spanish onion, finely chopped
2 celery stalks, finely chopped
1 green pepper, finely chopped
1 garlic clove, finely chopped
15 ml (1 tbsp) curry paste
1.5 ml (1/4 tsp) ground ginger
1.5 ml (1/4 tsp) ground turmeric
a large pinch of paprika
a large pinch of cayenne pepper
30 ml (2 tbsp) flour
300 ml (10 fl oz) chicken stock
60 ml (4 tbsp) sultanas
150 ml (5 fl oz) yoghurt
juice of 1/2 lemon
boiled rice to serve
method
1. Cut the lamb from the bone into 4 cm (1 1/2 in) cubes, discarding the gristle and a little of the fat. Season generously with salt and freshly ground black pepper.
2. In a flameproof casserole, heat the olive oil and butter. Saute the lamb in 2 - 3 batches, 1 - 1 1/2 minutes each side, or until lightly browned. Remove with a slotted spoon to a plate and keep it warm. Repeat with the remaining meat.
3. Add the finely chopped onion, celery, pepper and garlic to the casserole and cook over a moderate heat for 10-12 minutes or until softened, stirring occasionally.
4. Add the curry paste, ginger, turmeric, paprika, cayenne and flour to the softened vegetables and blend with a wooden spoon. Add the chicken stock and sultanas; bring to the boil, stirring constantly. Simmer gently for 10 minutes.
5. Return the lamb to the casserole, cover with a lid and simmer gently for 1 hour, or until tender, stirring occasionally.
6. Stir the yoghurt and lemon juice into the curry. Heat through and serve with rice.
2. In a flameproof casserole, heat the olive oil and butter. Saute the lamb in 2 - 3 batches, 1 - 1 1/2 minutes each side, or until lightly browned. Remove with a slotted spoon to a plate and keep it warm. Repeat with the remaining meat.
3. Add the finely chopped onion, celery, pepper and garlic to the casserole and cook over a moderate heat for 10-12 minutes or until softened, stirring occasionally.
4. Add the curry paste, ginger, turmeric, paprika, cayenne and flour to the softened vegetables and blend with a wooden spoon. Add the chicken stock and sultanas; bring to the boil, stirring constantly. Simmer gently for 10 minutes.
5. Return the lamb to the casserole, cover with a lid and simmer gently for 1 hour, or until tender, stirring occasionally.
6. Stir the yoghurt and lemon juice into the curry. Heat through and serve with rice.
serving amount
serves 4 - 6
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