450 g (1 lb) tomatoes, skinned and quartered
45 ml (3 tbsp) vegetable oil
1.4 kg (3 lb) lean boned lamb or mutton, cut into large cubes
350 g (12 oz) onions, skinned and sliced
30 ml (2 tbsp) ground coriander
10 ml (2 tsp) ground cumin
5 ml (1 tsp) ground ginger
1.25 ml (1/4 tsp) turmeric
1.25 ml (1/4 tsp) cayenne pepper
30 ml (2 tbsp) plain flour
15 ml (1 tbsp) tomato puree
450 ml (3/4 pint) chicken stock
75 g (3 oz) sultanas
salt and freshly ground pepper
45 ml (3 tbsp) vegetable oil
1.4 kg (3 lb) lean boned lamb or mutton, cut into large cubes
350 g (12 oz) onions, skinned and sliced
30 ml (2 tbsp) ground coriander
10 ml (2 tsp) ground cumin
5 ml (1 tsp) ground ginger
1.25 ml (1/4 tsp) turmeric
1.25 ml (1/4 tsp) cayenne pepper
30 ml (2 tbsp) plain flour
15 ml (1 tbsp) tomato puree
450 ml (3/4 pint) chicken stock
75 g (3 oz) sultanas
salt and freshly ground pepper
method
1. Sieve the tomatoes to remove the seeds.
2. Heat the oil in a large flameproof casserole and brown the meat well, a few pieces at a time. Remove from the casserole and set aside.
3. Brown the onions in the fat remaining in the pan. Add the coriander, cumin, ginger, turmeric and cayenne and cook for 2 minutes, then add the flour and cook for a further 2 minutes. Add the remaining ingredients and season well. Return the meat to the pan, cover the casserole and cook in the oven at 170°C (325°F) mark 3 for about 1 3/4 hours for lamb, 2 1/2 hours for mutton.
2. Heat the oil in a large flameproof casserole and brown the meat well, a few pieces at a time. Remove from the casserole and set aside.
3. Brown the onions in the fat remaining in the pan. Add the coriander, cumin, ginger, turmeric and cayenne and cook for 2 minutes, then add the flour and cook for a further 2 minutes. Add the remaining ingredients and season well. Return the meat to the pan, cover the casserole and cook in the oven at 170°C (325°F) mark 3 for about 1 3/4 hours for lamb, 2 1/2 hours for mutton.
serving amount
serves 8
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