Let's Cook Lamb Curry

Lamb curry (Preparation time 10 minutes, cooking time 40minutes) 6 servings

1000g diced lamb shoulder

3 tbs Jazz on The Green curry powder

1 tsp turmeric powder

6 finely chopped shallots or 1 red onion

1 large tomato

7 garlic cloves

3 cm cinnamon stick

1 tbs chilli powder / 1 tbs black pepper 

1 sprig curry leaves

4 lime leaves

10 cm pandanous leaf

3cm Lemongrass

1 tbs Tamarind paste /pulp

400 ml cold water

1 tbs coconut oil

Salt to taste

Put the coconut oil  into a saucepan and add curry leaves, cloves, cardamom, pandanous leaf, garlic, onion fry for 1 minute. Then add tomatoes, tamarind paste, Jazz On The green curry powder, chillies, turmeric powder, black pepper and fry together for a further 2 minutes. Add diced lamb and all other ingredients including water into the pan and cook on a low heat for 10 minutes. Raise to a medium heat for a further 15 minutes or until the meat is tender and cooked well. It should look like mixture of brown and black together. 

Cooking tip:  Use   powdered black pepper or chillies to increase medium hot to very hot.  Add whole chillies with stem and some black pepper seeds to keep the curry mild hot. Crushed garlic, and crushed ginger is always ideal in any curries. 

Use a mortar and pestle. You can crush cardamom and cloves too. Don’t waste cardamom skin, include it with the cooking, it intensifies the smell of the curry. Indian shallots are commonly used in Sri Lankan cooking but red onion will do. Pandanous leaves and curry leaves give an authentic taste to your curry. They are often found in Asian supermarkets.  Stir the curry a few times during cooking. Serve with basmati rice, lentil curry and coconut sambal. Perfect way to treat your family.