CAMPFIRE LAMB CURRY (SERVES: 6)
Light the fire guys and gals, because wintertime is curry time!
Oil 2 big onions, cut in rings 3 tablespoons curry powder 2 tablespoons garlic, finely chopped 1 piece fresh ginger, peeled and grated 1.5 kg lamb shanks 1 tin tomato 2 bay or lemon leaves 3 potatoes, peeled and cubed 2 carrots, cut in rings Salt 125 ml plain yoghurt 1 cup peas Fresh coriander
Add some oil to the pot and brown the onion rings until golden brown and translucent. Add the curry powder, garlic and ginger and stir for two minutes. Remove from the pot and add more oil. Brown the meat until light brown. Add the curry mixture to the meat together with the tomatoes and leaves as well as enough water to cover the meat. Bring to a boil and cook for 10 minutes, then leave to simmer on a low heat for an hour and a half. Then add the potatoes and the carrots and salt to taste. Let simmer for another half an hour. Add the yoghurt, peas and fresh coriander. Serve with your choice of rice and a simple sambal of finely chopped tomato, onion and chilli.