This takes around 3 1/2 hours to cook but will make the lamb deliciously tender. Perfect served with rice.
- 2tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp chopped ginger
- 1 red chilli, finely chopped
- 6 bay leaves
- 2 tbsp curry powder
- 250g lamb joint, cut into chunks
- 200g chopped tomatoes
- 1 tbsp coriander
Heat the oil in a large pan and fry the onion, garlic, ginger and chillies until soft. Add the bay leaves and curry powder and fry for one more minute.
Add the lamb and cook for 15 minutes until browned on each side. Add the chopped tomatoes, 150ml water and coriander and bring to a simmer. Reduce the heat, cover and leave to simmer for 3 hours. Serve.