Use leftover lamb for this dish and adjust the amount of curry powder to your taste. Good with rice or naan bread, or as part of a feast with other curries. Leftovers are delicious cut into smaller pieces and served warm as a baked potato topping.
Total time required Total time: 40 mins
Preparation time: 15 mins
Cooking time: 25 mins
1 onion, quartered
3 garlic cloves, sliced
2½ cm root ginger, fresh, peeled and chopped
2 green peppers, deseeded and quartered
1 green chilli, deseeded
2 tbsp oil
1 tbsp black mustard seeds
2 tbsp curry powder
400g chopped tomatoes, can
100g coconut cream
500g cooked lamb, cut into bite-sized pieces
115g frozen peas
2 pinches salt
2 pinches black pepper, freshly ground
10g coriander, chopped, to garnish
1. Place the onions, garlic, ginger, green peppers, and chilli in a blender with 1 tbsp water and blend to a purée.
2. Heat 1 tbsp oil in a large saucepan or flameproof casserole, add the mustard seeds and fry, stirring, for 30 seconds, or until they begin to pop. Pour in the onion purée, increase the heat, and allow to bubble, stirring frequently, for 3–5 minutes, or until all the water has evaporated and the purée is thick and fairly dry.
3. Add the remaining oil and curry powder, and stir-fry for 30 seconds, then add the tomatoes with their juice, and 75ml (3fl oz) water. Cook for 1 minute, stirring constantly, then add the coconut, and stir until well incorporated.
4. Add the lamb and peas and bring back to boiling point, then reduce the heat, cover, and simmer for 10–15 minutes, until heated through. Season to taste with salt and pepper, and serve garnished with chopped coriander.
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