Lamb Curry

Ingredients

Prep: 20 min
Cooking 50 min
3 tbsp sunflower oil
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp green cardamom powder
1/2 tsp ground turmeric
1 tsp salt
1 tsp chilli powder
1 tsp ground cumin
1 kg lean lamb, diced
2 British onions, peeled and sliced into thin wedges
2 bay leaves
400ml boiling water
2 tomatoes, halved and thinly sliced
Juice of half a lime
1 tsp garam masala

Method

1. Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon, cardamom, turmeric, salt, chilli powder and cumin.
2. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the spices.  Cook over a high heat for 5 minutes to seal the meat then add the boiling water. Bring to the boil, then reduce the heat, cover the pan loosely and simmer for 40 minutes.
3. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5 minutes.

www.chulafusedfoods.com

To celebrate National Curry Week this October (8^th – 14^th), British Onions have partnered withIndian street food entrepreneur, Vinod Patel of Chula Fused Foods, to devise some mouth-watering Indian recipes using the best homegrown ingredients, ensuring the highest quality.

Onions are a vital ingredient to adding distinctive flavour to any curry, sauce or Indian side dish, and these quick and easy recipes show off this essential vegetable at its best.  Whether you’re an experienced chef or a beginner in the kitchen you’ll be able to impress your family and friends with these delicious recipes and celebrate an Indian summer!

Chula Fused Foods is Vinod Patel’s reinvention of the Burrito, through which he has taken the beloved Mexican concept and added an Indian fusion twist. Travelling from San Francisco toLondon, via Bangalore, Vinod immersed himself in all types of food, from dining at high end restaurants to trying out pop-up cafes on the roadside and was drawn to the creative side of creating high quality food for those on the go. His menu is a combination of slow-cooked meats and bean curries, roasted tomato chutneys, Gujarati yoghurt dips and crunchy salads, or as he says, a balanced lunch that will give you energy using less fat and salt than the norm.  His first street food stall launched in June 2011 and he hasn’t looked back since. To discover more about Chula Fused Foods and to find your nearest market visit www.chulafusedfoods.com