Nisha Katona's Lamb & Plum Curry
Taking just minutes to prepare before you can leave it to cook low and slow, Nisha Katona’s back in the kitchen to show you how to make this irresistible curry.
Nisha Katona's lamb & plum curry
4 ½ tbsp vegetable oil
2 large white onions, medium diced
5cm piece of fresh ginger, 20g, peeled and grated
6 garlic cloves, peeled and minced
2 tbsp garam masala
1 ½ tbsp cumin powder
1 tsp anise powder
½ tsp ground turmeric
½ tsp chilli powder
750g diced lamb shoulder
400g tinned chopped tomatoes
250g dried plums/prunes or tinned plums
1 tsp salt
1 tsp sugar
Obligatory backup jug of water, to loosen the dish to your taste
1. Put the vegetable oil in a large heavy-based saucepan and set over a medium-high heat. When hot, add the onions, ginger and garlic and fry for 8 minutes until the onions have softened and turned golden brown.
2. Stir in the garam masala, cumin powder, anise powder, ground turmeric and chilli powder and fry for 30 seconds, then add the diced lamb and fry until it starts to brown, stirring well so it is fully coated with the spices.
3. Add the chopped tomatoes, water, plums, salt and sugar and bring up to the boil, then partially cover, reduce the heat to low and simmer gently for 1 ¾ - 2 hours or until the lamb is tender. Add more water if necessary to loosen to your taste before serving.