Rich Lamb Curry
|Thinly sliced onions||10 1⁄2 Ounce|
|Red bell peppers||2 Large, rinsed|
|Garlic||4 Clove (20 gm), crushed|
|Plain all purpose flour||3 Tablespoon|
|Curry powder||4 Tablespoon|
|Powdered thyme||1⁄2 Teaspoon|
|Boneless leg of lamb||2 1⁄2 Pound, cut into 1/2 inch cubes|
|Chicken bouillon cube||1 (stock)|
|Concentrated tomato juice||2 Tablespoon|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
Put the onions, bell peppers and garlic into a large casserole and pour over the oil.
Microwave, uncovered, on HIGH for 6 minutes.
Put the flour, curry powder, thyme, salt and pepper on a plate and mix well.
Roll the cubes of lamb in this mixture a few at a time, making sure they are all well coated.
Add to the casserole.
Cover and microwave on HIGH for 3 minutes.
Crumble the bouillon (stock) cube over the meat.
Add the concentrated tomato juice and the remaining curry-thyme-flour mixture.
Pour in 1 cup (250 ml/8 fl oz) of hot water.
Cover and microwave on HIGH for 10 minutes, stirring midway through the cooking time.
Stir well, reduce the power to MEDIUM and microwave for a further 15 minutes.
When the meat is tender, add the lime juice and sour cream (creme fraiche) and reheat for 1-2 minutes on MEDIUM.