TANDOORI LAMB CURRY
Serves: 4–6 Prep time: 1 hr 45 mins
Ingredients
1,2 kg lamb knuckles 5 T sunflower oil 2 onions, finely chopped 3 cloves garlic, finely crushed 3 curry leaves 1 red, yellow, green peppers, finely chopped 6–8 T tandoori paste 1 x 410 g can tomatoes, chopped 2 T tomato paste 2 tsps brown sugar 6 cups beef stock Salt and freshly ground black pepper Method
1. In a large, deep, heavy-based saucepan, heat oil and brown the lamb knuckles in batches on all sides until golden brown. Remove and set aside.
2. In the same pan, add onions, garlic, curry leaves and peppers, sauté until soft. Add tandoori paste and cook, stirring for 1 minute. Add tomatoes, paste and sugar, and stir.
3. Return the knuckles…
