Non Vegetarian Items

 

Not Indian Curry OF Lamb

 

Ingrediants:

• 1 tablespoon butter
• 1 kg lamb/ mutton/ kambing (goat) lean meat from the leg, cut into 2 cm to 4cm pieces
• 1 medium onion, peeled and coarsely chopped
• 2 medium Granny Smith or similar green apples, left unpeeled, cored and cut into 1 cm pieces
• 1 medium Cavendish banana, peeled and sliced
• 2 bay leaves
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1½ cup water
  

Marinade for the meat:

¼ cup curry powder for meat
1½ teaspoon cumin powder
1 teaspoon allspice powder

Marinade the meat for 20 minutes to 1 hour.

Method:

Use a sturdy pot with a lid. Heat the butter in pot. When hot, add the meat in one layer, and brown on all sides over medium to high heat for about 10 minutes.

Add onions and cook for 1 to 2 minutes, then add water and remaining ingredients, mix them well. Bring to a boil, cover, reduce the heat to very low and cook for at least 1½ hours, until the meat is tender and the liquid very much reduced. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.

Remove and discard bay leaves. Sprinkle with chopped parsley or mint. Serve on rice or crusty bread accompanied by chutney or cucmber yogurt salad.

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