Sunday, 28 May, 2017
Lamb Curry

Lamb Curry

Serves 6
INGREDIENTS
• 2kgs Lamb on a bone
• 2 Onions chopped
• 1.2 tsp Garlic – chopped.
• 2 tsp Curry powder
• 1 tsp Ground coriander
• 1 tsp Cumin
• 1 tsp Fresh rosemary chopped
• 1 tsp Dry thyme
• 1 Tin tomatoe paste (90ml)
• 2 Carrots
• 2 Cups of lamb or chicken stock
• 1 Cup boiling water
• Salt and pepper to taste.
• 2 tbsp Sunfoil Pure Sunflower oil
RICE
• 250 ml Allsome Rice
• 2.5 ml Salt
• 1 L Water
INGREDIENTS
• Preheat the oven to 180oC.
• Place the 2 tablespoons Sunfoil Pure Sunflower oil into a frying pan on the stove. Brown the meat in batches, removing when brown. Place the meat into an ovenproof dish with a lid.
• Add the chopped onions and cook until soft.
• Add garlic, herbs and spices and tomato paste and cook until the tomato turns brown taking care not to burn. Remove and add to the meat in the ovenproof dish. Place one cup of boiling water into the

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