As I may or may not have mentioned before, my other half’s family are a real mixed bag in terms of nationalities. Chinese, Indian, and South African to name but three. A veritable melting pot compared to my comparatively mundane ancestry.
As a result, my future mother in law, Connie, seems to be able to cook anything. From insane curries and whole fried Chinese fish, to cream horns and South African doughnuts. And the speed she does it at is mind blowing. Turn your back for 10 seconds and when you look back there’s a plate of food in front of you. Brilliant.
This recipe is for her quick lamb curry that I tried whilst over in Oz and she kindly wrote the recipe down for me. It’s very tasty, and also very easy. If you can get your lamb on the bone, so much the better as it’ll give your curry more flavour.
Ingredients
750g stewing lamb, diced
1 large onion, chopped
4 cloves garlic, pounded
1 thumb sized piece of ginger, pounded
1/4 teaspoon tumeric
1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon chilli powder
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1 cinnamon stick
