750 g (1 1/2 lb) breast of lamb, sawn into portions
750 g flank of lamb, cut into portions
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp mild curry powder
1 tbsp ground coriander
1 cinnamon stick
2 bay leaves
2 whole cloves
2 tbsp chopped fresh ginger root
2 tsp salt
1 to 2 chillies, seeded and chopped 375 ml (12 fl oz) meat stock
2 tbsp lemon juice
1 lb (500 g) Pawpaw (Papaya), peeled and cubed
750 g flank of lamb, cut into portions
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp mild curry powder
1 tbsp ground coriander
1 cinnamon stick
2 bay leaves
2 whole cloves
2 tbsp chopped fresh ginger root
2 tsp salt
1 to 2 chillies, seeded and chopped 375 ml (12 fl oz) meat stock
2 tbsp lemon juice
1 lb (500 g) Pawpaw (Papaya), peeled and cubed
method
1. Brown meat in a heated heavy-based saucepan. Add onion and garlic and saute until onion is translucent.
2. Add curry powder and fry for 1 minute. Add remaining spices, ginger, salt and chillies.
3. Heat meat stock and lemon juice and add to meat. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until meat is almost tender.
4. Place pawpaw on top of meat and simmer for a further 30 minutes. Remove cinnamon and bay leaves.
2. Add curry powder and fry for 1 minute. Add remaining spices, ginger, salt and chillies.
3. Heat meat stock and lemon juice and add to meat. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until meat is almost tender.
4. Place pawpaw on top of meat and simmer for a further 30 minutes. Remove cinnamon and bay leaves.
serving amount
serves 8
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