Mangy’s Lamb Curry

My husband (Mangy) inherited this recipe from an aunt. He cooks it often as it’s incredibly easy. When we’re craving for a mid-week curry, he’ll whip this one out. With a few rotis on the side, it’s a lamb curry to die for.

You’ll need:
1/2 kg lamb pieces
2 cups chopped onions
1 cup tomato chopped
4 green chilies
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 teaspoon turmeric
2 teaspoon coriander powder
2 teaspoon red chili powder
1/4 teaspoon garam masala powder
1 bay leaf
2 cardamom pods
1 cinnamon stick
Salt to taste
Coriander leaves

Heat a couple of tablespoons of oil, put everything in, cover pot and cook on medium heat for 45 minutes to an hour. Once the lamb is tender and oil rises to the surface, stir through some chopped coriander.

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