Lamb Curry, Michele Cranston

A good one for the freezer and absolutely delicious.  Keep in mind that the meat needs 3 hours for marinating and then 1 1/2 hours to cook.

1 kg lamb shoulder, trimmed and cut into cubes
3 tbsp olive oil
juice of 2 lemons
1 tbsp finely grated fresh ginger
2 tsp garam masala
2 onions, finely sliced
400g tinned chopped tomatoes
2 tbsp tomato paste (concentrated puree)
3 green chillis, seeded and cut into strips
250 ml veal or beef stock
10 mint leaves, finely chopped
300g plain yoghurt
steamed white rice, to serve

Put the lamb cubes into a large ceramic dish and add 2 tbsp of the oil, the lemon juice, ginger and garam masala.
Massage the ingredients into the lamb to ensure it is well coated.
Cover with plastic wrap and allow to marinate for 3 hours in the refrigerator.
Heat the remaining oil in a large heavy-based saucepan and add the onion.
Cook for a few minutes until the onion is soft, then add the lamb - depending on the size of your pan you may need to cook the lamb in batches.
Cook for several minutes until browned.
Add the tomato, tomato paste, chilli and stock and return the rest of the lamb to the pan if necessary.
Allow to simmer, stirring occasionally, over low heat for 1 1/2 hours, or until the liquid has reduced and the lamb is coated in a rich, thick sauce.
Meanwhile, stir the mint leaves into the yoghurt.
Serve the lamb spooned over steamed rice with a dollop of minty yoghurt.
Serves 4.
Michele Cranston, Marie Claire Comfort, Page 140.

Served with a mountain of beans, chapatis and minted yoghurt