African Curried Lamb
|Butter||1 Ounce (25 Gram)|
|Lean boned lamb||2 1⁄2 Pound, cut into 2.5 cm or 1 inch cubes (1.25 Kilogram)|
|Onions||3 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Mild curry powder||4 Tablespoon|
|Cider vinegar||4 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Canned tomatoes||14 Ounce, chopped (1 Can)|
|Apricot jam||3 Tablespoon|
Melt the butter with the oil in a saucepan.
Add the lamb cubes, in batches, and brown on all sides; remove from the pan as they brown.
Add the onions and garlic to the pan and fry until softened.
Blend together the curry powder and vinegar and stir into the onions.
Cook for 1 minute.
Return the lamb cubes to the pan with the remaining ingredients, including the juice from the tomatoes.
Mix well, then cover and simmer for 2 hours or until the lamb is tender.
Uncover the pan and boil rapidly until the liquid has reduced slightly.
Discard the bay leaves.
Serve with chopped green pepper, tomato wedges, banana slices and chutney.