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Potato and Sausage Supper
4 large potatoes, 1 medium Onion diced
1 cup of peas, 1 cup of sweetcorn
4 frankfurter sausages, 4 medium eggs
Sprinkling Paprika
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Lamb
Curry
1 kg of Shoulder of Lamb, 5 tbspn cooking oil, 3 large chopped onions,
2 tspn ginger, 3 crushed cloves garlic, 1 tspn ground turmeric,
2 tspn ground cumin, 1 tbspn coriander, 1 tspn chilli powder,
7 fluid ozs water, salt to taste, 1 400gm tin chopped tomatoes,
4 fresh green chillies, 1 tspn Garam masala, 1 tbspn coriander leaves
chopped,
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| Trim
excess fat off meat and cut into cubes. Heat oil in large pan, add onion,
ginger and garlic fry until soft. Lower heat, add cumin, coriander, chilli
powder and turmeric stir fry for 2-3 mins. Add meat, turn heat to medium
and cover pan, cook for further 20 mins stirring frequently. Add tinned
tomatoes, water and salt, bring to the boil, simmer until meat is tender
(50 mins) add green chillies stir fry for 3 mins. Add garam masala and half
the coriander leaves, remove from heat. Place in a large serving dish. Cover
with remaining coriander leaves. Serve with boiled rice. |
