Monday, 5 September 2011

Veal/lamb/mutton curry




Ingredients
1 tbsp. olive oil
1 onions , thinly sliced
2 teaspoons  finely chopped fresh root ginger
1 lb. veal
1tsp ground cumin
½  tsp. each paprika, red chilli powder and ground coriander
1 cinnamon stick
1 400gm can plum tomatoes; liquidized
1 large sweet potato (8oz / 200gm , cut into chunks
salt to taste
3 medjool dates
2 dried apricots
1-teaspoon raisins
1 oz. toasted blanched almonds
1 tablespoon chopped coriander
Method
Heat the oil in a pan, add the onions,  stir, when until transparent, add the ginger.
Add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
Add the tomatoes and 200ml water, then bring to the boil, stirring, add the salt and then cover and simmer for 1½ hrs., until the veal is tender.
Add the sweet potatoes, stir well, cover again, then cook for 20 minutes or until the potatoes are just tender. Stir in the dates and heat through for 5 minutes.
Garnish with the almonds and coriander.
Serve with couscous or rice.

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