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Ingredients
Serves 4
- 1Lb ground Lamb
- Half an onion finely chopped
- 2 Tablespoons tomato puree
- 1 inch grated root ginger
- 4 cloves garlic crushed
- 2 teaspoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- 1 teaspoon mustard powder
- Single cream
- 2 Pints Lamb Stock
- Vegetable Oil
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Method
| For the best results make real Lamb Stock from meat and bones. Most of the flavour of stock comes from the meat and the gelatin from the bones. Fry the finely chopped onion until translucent in veg oil. Add the curry powder, chilli powder, mustard, cumin powder, sliced garlic and grated ginger and stir fry for 2 minutes. Add the ground lamb and stir fry until cooked. Pour over 2 pints of hot lamb stock sdd the tomato puree and simmer for 5 minutes. Serve in bowls with a small dollop of single cream swirled in. |
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© Gavin McArdell 1997-2012. All rights reserved.
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