Lamb Curry

• Serves 4
• Olive oil
• 2kg lamb pieces, bone in
• Salt and pepper
• 2 onions, finely chopped
• 2 green peppers, finely chopped
• 3 leeks, finely chopped
• 2 celery sticks, finely chopped
• 2 tsp turmeric
• 2 tsp curry powder
• 2 tsp mixed herbs
• 2 tsp Red masala
• 2 tsp cloves
• 2 cardamom pods
• 4 tomatoes, chopped
• 1/2 Tbs garlic, crushed
• 1/2 Tbs ginger, grated
• 2 chillies
• 10 curry leaves
• 200g tinned tomatoes
• 3 Tbs tomato paste
• 1 L water

1. Heat olive oil in a pan and brown the seasoned lamb pieces.

2. Add the onions, leeks, celery and garlic and leave to saute for 5 minutes.

3. Add the spices and stir to coat all of the vegetables and meat.

3. Add all of the remaining ingredients and leave to simmer for about 1 and a half hours or until the lamb is tender.

4. Serve with some basmati rice and garnished with fresh coriander.