Tomato Lamb Curry
|Lamb legs||3 (2 Kilogram Each)|
|Garlic||4 Clove (20 gm), crushed|
|Onions||10 Medium, quartered|
|Curry powder||1 Tablespoon|
|Canned tomatoes||1 1⁄4 Kilogram (3 Cans, 400 Grams Each)|
|Blanched almonds||90 Gram|
|Parsley||3 Tablespoon, chopped|
Trim away excess fat from lamb, cut into 2.5cm cubes.
Heat oil in large pan, gradually add enough lamb to cover base of pan in single layer, cook over high heat stirring until golden brown all over, remove from pan.
Repeat with remaining lamb until all is well browned.
It is important to fry meat well.
Add garlic, onions and curry powder to pan, stir constantly until onion is lightly browned.
Add undrained, crushed tomatoes.
Stir until mixture boils, combine all these ingredients in large pan, cover, simmer 1 hour or until lamb is tender.
Stir several times during cooking.
Stir in blended cornflour and water, stir until mixture boils and thickens.
Place almonds and butter in another pan, stir over heat until almonds are lightly browned, drain on kitchen paper.
Serve lamb sprinkled with almonds and parsley.