Lamb Curry with dates and sweet potatoes.
Recipe for a luxurious curry.
500g lamb chunks
1 medium sweet potato
1 small onion
50g pitted dates
Can of chopped tomatoes
1tsp garam masala
1tsp ground cumin powder
1tsp chilli powder
3 cardamom pods
Half teaspoon of mustard seeds
Chill olive oil
Don’t use all the paste in this dish; it depends how hot you can handle it, I advise 2tsp.
In a bowl marinate lamb with 2tsp of paste, lemon juice and add all the powders. Olive oil one of your hands and rub in properly. Put in fridge for:
1. 30 minutes – mild
2. 1 hour – “that’s got a kick”
3. Overnight – “wowza where’s my water and throw in some ice will you”.
Option 2 for me.
Meanwhile chop and prepare veg into a piece of art.
Heat some chilli oil in a pot with cardamom, mustard seeds, cloves and onions, then add your lamb and fry until its brown, add the whole can of chopped tomatoes and fill can with a third of water and pour in. Leave on a very low heat and add sweet potatoes. Cook for 20 minutes and then add dates. After 5 minutes taste sweet potato and lamb. Once it’s done to your taste, turn off and sprinkle coriander. I love this herb and it’s essential in curry.
Start on your rice. I will blog on perfect rice soon, watch this space.