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Clover Classic Lamb Curry and Rice


Clover Classic Lamb Curry and Rice

3 T Olive Pride Blend
1.5 kg lamb, cut into big chunks with a bit of fat
1 onion, chopped
3 garlic cloves, finely grated
7 cm fresh ginger, finely grated or 1 t of ground ginger
1 T ground coriander
1 T ground cumin
2 t turmeric, ground
1 cinnamon stick
8 curry leaves
1 chilli, chopped
1 x 400 g can chopped tomatoes
½ c water
2 t salt

To serve
rice, cooked
fresh coriander, chopped

Heat the Olive Pride Blend over a medium heat. Add the lamb to the pot and brown evenly before setting aside.

To the same pot add the onions and cook until tender then add the garlic and ginger before cooking it for another 1 minute. Add the spices, curry leaves and chilli then cook until fragrant. Add the tomatoes and water returning the lamb to the pot. Season with salt.

Simmer gently for 45 minutes with the lid on over a low heat. If the meat needs to be more tender cook the dish for another 20 minutes. Serve the curry with the cooked basmati rice and chopped coriander.

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