32. DRY LAMB CURRY (Serves 4)

Ingredients

500g	lean diced lamb
2 large	onions
¼ teaspoon	cinnamon	cardamom	cloves
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
¼ cup	soy sauce	oil

Method

Remove  fat from the meat and dice into small pieces. Coarsely slice the onion. Spring onions can also be used.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop.

Add the onions and sauté (covered) until tender. Add all the spices except the garam masala. Fry for a few minutes adding more oil if sticking. Keep covered as often as possible as the water from the onions will be needed to cook the meat.

Add the lamb and fry for a few minutes, ensuring the meat is covered by spices and turns brown.

Turn the heat down to LOW and cook for 10 to 15 minutes till the meat is tender. Sprinkle water if it is sticking to the bottom of the pot.

Lastly add the garam masala and mix. Serve this Dry Lamb Curry with roti or use as a chaser when having a few drinks.