LAMB/BEEF CURRY
Cut 1 lb lamb/beef into chunks. Marinate in 1 tablespoon lemon juice, fresh ground pepper for 1 hour. Cook 1 chopped onion in oil over low heat until softened but not browned. Add 2 tablespoons each of grated ginger, crushed garlic and mild curry powder and fry for 1 min, stirring. Add 1 teaspoon crushed cardamom pods, 1/4 teaspoon ground cloves, 1/4 teaspoon chilli powder, 1 cinnamon stick and beef/lamb. Fry until meat is sealed. Add 1 can coconut milk, 3 chopped ripe tomatoes and 1-2 cups water. Add a few sprigs of fresh coriander and mint and simmer gently for 90 mins. This tastes best if you refrigerate it overnight and heat and eat the next day. If you can’t find any of the spices, they can be left out.
