Recipes

Instructions

Cooking Lamb Curry Sauce:

• Mince 1 small onion or ¼ of a large onion along with 2 cloves garlic.

• Cube you lamb into bite sized pieces and brown in a preheated skillet with Canola oil over medium-high heat.

• Add the onion and garlic when the meat begins to brown.

• Mince your tomato and add it to the pan.

• As the whole mixture begins to brown pour in the broth and cover with a loose fitting lid and parboil for 10 mins.

• Stir in the curry sauce and turn down the heat to a gentle boil and put the lid back on.

• The curry will be getting close to done when the oil starts to separate from rest of the sauce.

Cooking Basmati Rice:

• Steam your brown basmati rice in pot with tight fitting lid with sea salt, caraway seeds and a few drops of Canola oil.

• When the rice is done, mix in some butter.

Assembly:

• Serve the lamb curry over the basmati rice. Top with yoghurt & cilantro leaves as an option. You can also serve warmed naan or roti bread to sop up the beautiful curry sauce and not have to lick your plate.