Devil's Lamb Curry

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 750 g diced lamb
• 1 tablespoon vinegar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 medium red onions, sliced
• 1 tablespoon chopped fresh ginger
• 2 garlic cloves, crushed
• 12 curry leaves (dried or fresh, optional if unavailable)
• 1 teaspoon brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon fenugreek seeds
• 4 small red chilies, finely chopped
• 1/2 teaspoon turmeric powder
• 1 tablespoon chopped fresh lemongrass (or zest of 1 lemon)
• 1 teaspoon tamarind paste (or 1 tablespoon lemon juice)
• 2 teaspoons fish sauce
• 1 cup beef stock
• 1/2 cup macadamia nuts, finely chopped

Recipe

• 1 combine lamb, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
• 2 drain, reserving liquid.
• 3 heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
• 4 stir over medium heat for 5 minutes or until onions are soft.
• 5 add lamb to onion mixture , stir over high heat until lamb is browned.
• 6 transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
• 7 stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
• 8 remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.