Lamb Curry

Ingredients:
2 tablespoons olive oil
1 large lamb shank
1 large onion sliced
4 cloves garlic
2 teaspoons garam masala
3 teaspoons red curry powder
1 tablespoon cumin seeds, crushed
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
fresh ground black pepper, to taste
1 tablespoon coriander seeds
1/2 cup chicken stock/broth
1 large can whole tomatoes
½ cup tomato paste
½ cup plain fat-free yogurt
dash of worcestershire sauce
3 - 4 cups potatoes, peeled and cut into chunks
1/2 cup raisins
Procedure:
Heat oil in a large saucepan or Dutch oven over a medium high heat. Add lamb to pan and keep turning meat until evenly browned. Remove lamb from pan and set aside. Reduce heat to medium, and fry onions until translucent, add garlic and fry for a further minute. Stir in all spices except crushed coriander seeds. Return lamb to pan, stir in crushed coriander seeds. and turn meat in spices to coat. Add a splash of chicken stock if mixture is too dry, and cook for a couple more minutes. Add canned tomatoes, and chicken stock, bring to boil, then reduce heat to simmer. Simmer covered for 1 1/2 hours. In a small bowl, mix together yogurt, tomato paste, and a dash of Worcestershire sauce, stir into the pan, along with potatoes and raisins, and simmer for a further 45 minutes. Transfer to a warm serving dish and serve with hot Basmati rice. I had intended to make some naan bread, but left it too late, so I heated some flour tortillas which served as chapatis for scooping up all the delicious sauce.



