LAMB CURRY

Dry Spice Ingredients

• Dry spices (enough for 1 quantity curry)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• 2 tsp garam masala
• 1 tsp turmeric
• ¼ – ½ tsp dried red chilli flakes (depending on heat preference)

Spice Paste Ingredients

• 1 Tbsp vegetable oil
• 1 large brown onion, diced
• 2 garlic cloves, diced
• 1 Tbsp ginger, grated
• 1 quantity dry spice
• 2 Tbsp PEPPADEW® Mild Mango Atchar with Piquanté Peppers
• 2 Tbsp PEPPADEW® Hot Mango Atchar with Piquanté Peppers
• Flesh of 1 medium-sized mango (about 1¼ cup), fresh or frozen
• 1 tsp sugar
• 3-4 Tbsp water

Lamb Curry with Mango Atchar Ingredients

• 1 Tbsp vegetable oil
• 1.2 kg free-range lamb cubes
• 1 brown onion, diced
• 2 Tbsp tomato paste
• 400 g tin whole plum tomatoes, mulched
• 1 cinnamon stick, broken
• 400 ml coconut milk
• 1 cup weak beef stock
• 200 ml water
• 1 Tbsp fruit chutney
• salt and pepper, to taste