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Ann’s Indian Curry
This curry is designed to be high on flavour first but not necessarily heat; you can make it as hot as you like by using either mild, medium or hot curry powder (see ingredients). This recipe may also be used on beef or chicken. In the case of beef I like using either shin or mince and with chicken I like thighs the best.
2 tsp canola oil
1 Kg Lamb shoulder chops with bone.
1 large onion – diced
2 Tbsps Tikka Masala Curry paste
2 tsps Mild curry powder (Hot may be used depending on taste)
1 tsp crushed garlic
1 tsp crushed ginger
1 can coconut milk (420g)
250 ml water
1 carrot – diced
1 potato – cut into 8 pieces
1 cup frozen peas
1 Stock cube
1 tsp salt
Pour oil into large pot. Add onion and fry gently until soft. Cut lamb into small pieces and add with bones to the pot. Brown for a few minutes.
Add the curry paste and powder. Stir through and leave to cook for 3 or 4 minutes. During this time, add the ginger and garlic.
Before the mix starts to burn add the coconut milk and the water. Mix and then add the rest of the ingredients.
Leave to cook slowly on the stove top for at least 2 hours or until meat is tender.
Alternatively use a pressure cooker for 30 minutes and then cook slowly until ready. Meat should be tender with a full thick gravy.
These ingredients make a relatively mild curry. I like the flavour of curry without too much heat.
To increase the spiciness add more curry paste and add a chili or chili powder.
- Finely dice onion, tomato and cucumber into a small bowl
- Sliced banana
- Natural yoghurt
- Fruit chutney
Enjoy with rice (your choice) and for a novel presentation try a bunny chow. Below is a link to a demonstration of how to make a bunny chow.