Give them some curry

This Afghan lamb curry is worth the time it takes to pre­pare

Life & Style Weekend - - TASTE - with Matt Sin­clair More at Face­book – Matt Sin­clair and In­sta­gram @_mat­t_s­in­clair

THERE’S noth­ing like tuck­ing into a warm, hearty curry as we start head­ing into the cooler months. This one will take some time and a bit of pa­tience but trust me, it’ll be worth it in the end.

Afghan lamb curry

Serves 6

IN­GRE­DI­ENTS: ◗ 1.6kg lamb shoul­der, diced into 3cm pieces ◗ 2 tbs olive oil ◗ 2 medium brown onions, diced ◗ 6 cloves gar­lic, crushed ◗ 3 tsp ground turmeric ◗ 2 tsp ground nut­meg ◗ 2 tsp ground cin­na­mon ◗ 2 tsp ground car­damom ◗ 2 tsp cayenne pep­per ◗ 1 tsp crushed chilli flakes ◗ 1 tbs salt ◗ 2 cans diced to­mato ◗ 3 medium pota­toes, diced into 3cm pieces ◗ 1 litre salt-re­duced beef stock ◗ 2 tsp dried mint ◗ 150g chopped spinach

METHOD: In a large pan, heat one ta­ble­spoon oil and fry off diced lamb in batches un­til brown. Set aside.

Add re­main­ing oil and fry off onions, stir­ring con­tin­u­ously un­til caramelise­d and deep in colour. Add in gar­lic and fry for a fur­ther 1-2 min­utes. Add in all spices and salt, stir well to com­bine. Re­turn the lamb to the pan and mix to coat evenly in spices. Add diced toma­toes, pota­toes and beef stock and bring to a sim­mer.

Cover and cook for one hour. Skim off any im­pu­ri­ties from the sur­face reg­u­larly.

Un­cover and con­tinue to sim­mer for a fur­ther 1.5-2 hours. Sauce will re­duce and be­come richer in flavour and colour. Taste and ad­just sea­son­ing if re­quired.

Add the dried mint and spinach and cook un­til wilted. Serve with yo­gurt and fresh co­rian­der on top, rice and flat bread.


An Afghan lamb curry to warm the winter nights.

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