- 2 tbsp vegetable oil
- 1 kg lamb
- 2 onions
- 1 cup water
- 1 can baby carrots
- 3-4 small potatoes
- 2 tsp curry powder
- 1 tsp tumeric
- 1 tsp ground cloves
- 3 cm fresh ginger
- 2 cloves of garlic
- ⅓ cup milk
Chop up the lamb and saute it in the oil. Add some salt & pepper to season it. Remove from the pan for later.
Add the chopped onions to the pan and saute them for a few minutes. Then add the spices, grated ginger and garlic. Stir well.
Add the water and return the lamb to the pan. Simmer on a low heat for about an hour.
Add the cubed potatoes and simmer for a further hour.
Add the milk and carrots, simmer for a final 15 minutes and it's done.
This dish smelled really nice as it was cooking, all we could smell was the cloves and it was a bit like Christmas for a while. The textures were all lovely, the lamb was tender and the vegetables were soft. The sauce was thick and coated everything really well. Taste was a bit lacking except for a really strong spicy blast that obliterated everything else. We expected it'd be more like curry with it having curry powder as an ingredient but it really wasn't somehow. Sadly not really worth the several hours of simmering.