SERVES 4 PREPARATION: 10–15 MIN MARINATING: 30 MIN COOKING: 50 MIN This hot curry with its mustard and vinegar flavours is usually made with pork, but we’ve opted for lamb. Chicken is another option. 20ml (4t) wholegrain mustard 10ml (2t) red curry paste 30ml (2T) tomato paste 45ml (3T) vinegar 1kg deboned leg of lamb, cut into large chunks 45ml (3T) oil 4 onions, sliced 1 chilli (or more), seeded and chopped or halved lengthways 6 garlic cloves, crushed 3cm fresh ginger, chopped 6 curry leaves 2,5ml (½t) turmeric salt and pepper 160ml (²⁄₃c) plain full-cream yoghurt or coconut milk 500ml (2c) water 10ml (2t) garam masala
poppadums fresh coriander sambal (recipe on next page) onion rings, dipped in flour and fried in oil 1 Mix the mustard, curry paste, tomato paste and vinegar. Put the meat in a non-metal dish and add the curry mixture. Mix and set aside to marinate for 30 minutes. 2 Heat the oil in a pot and stir-fry the onion, chilli(es), garlic and ginger until soft. Add the curry leaves and turmeric. 3 Season the marinated meat with salt and pepper, add to the onion mixture and stir-fry for about 5 minutes.