rowned.
Stir in the curry powder and thyme; cook, stirring
rom pan.
Combine lamb, ginger, garlic and curry paste in medium
add 1/3 of the lamb and using olive oil spray
Place 1/2 of the lamb cubes, one head of roasted
arge pan and sear the lamb until browned. Add the garam
educe to a simmer, adding curry powder, 1/2 teaspoon salt
Coat lamb in 2 teaspoons olive oil
mins, stirring.
Cook lamb in batches in pan with
econds.
5. Add curry powder and stir another 10
roma. Add the onion, chillies lamb, garlic and ginger and brown
Put the lamb into a shallow dish.
he curry mixture.
Add in water enough to cover the lamb
round cumin, ground coriander seeds, curry powder, turmeric powder and minced
Add one quarter of the lamb and cook, turning occasionally for
inutes.
For burgers: Mix lamb, curry, remaining scallion and (generously)salt
hili. saute until soft. add lamb. cook until there is no
nd slightly golden, add the lamb and cook for 5 mins
Heat oil in a Dutch oven on high heat. Cook lamb, in batches, until well browned all over. Remove from pan.
Cook onion, garlic and ginger in same pan on medium heat until soft. Add spices and curry leaves; cook, stirring, until fragrant.
Add undrained tomatoes, yogurt, 1 cup water and salt; bring to a boil. Return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 mins. Simmer, uncovered, for a further 30 mins or until lamb is tender. Season to taste with salt.
Serve lamb curry with naan and basmati rice, if desired.
aucepan over high heat. Brown lamb then set aside.
Add
Heat oil in a large saucepan over medium heat. Cook onion, stirring, until soft and browned lightly. Add curry paste and lamb. Cook, stirring, until lamb is browned all over. Add tomatoes and 1/3 cup water. Bring to a boil then reduce heat and simmer, covered, for about 30 mins, or until lamb is tender. Season to taste and serve.