RECIPE: Give them some curry
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
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.
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