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lamb quality recipes spicy lamb1224 .pdf

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lamb quality recipes spicy lamb
Spicy Lamb Curry
This is based over a traditional Malay curry, not hot, but full of intriguing flavours.
25ml oil
2-3 large onions, sliced
3 cloves garlic, crushed
15ml curry powder
10ml turmeric
10ml ground coriander
5ml ground cumin
1 stick cinnamon
1 knob root within ginger, peeled and crushed within garlic press
4 cardamom pods, split
2 bay leaves
3 whole cloves
1-1, 2kg sliced shoulder of lamb
3 tomatoes, skinned and chopped
10ml salt
5ml sugar
200ml hot water or perhaps stock
Heat oil in big saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin,
cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for some minutes, stirring and
taking care never to scorch. Remove most of the fat from the lamb but do not slice from the bone.

Add to pan so when coated with curry combination add tomatoes and remaining ingredients.
Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender.
You shouldn't need to add more liquid, or have to thicken the rich gravy. Remove whole spices as
well as serve with rice as well as sambals. Serves 4-5.
Sambals range from diced pawpaw to poppadoms but the simplest (and most widely used) are:
desiccated coconut, chutney, cucumbers in yoghurt or even sour cream, sliced bananas and
sweet pickles.

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