I use Lamb Chops for this Curry, but you can use boneless Lamb meat that is easy to eat. If you love Curry, you probably have a collection of Spices. Please use your own blend of Spices, but I use Japanese S&B Curry Powder. I use 1 tablespoon only, and the flavour is mild and children can enjoy it. Add more Spices if you like stronger flavour.
4 to 8 Lamb Chops *about 1kg including bones
Salt & Pepper
1 tablespoon Oil *plus extra
1 Onion *finely chopped OR cut into small pieces
1 to 2 cloves Garlic *finely chopped
1 small piece Ginger *grated
1 tablespoon Curry Powder *add extra for stronger flavour
1 tablespoon Plain Flour
1 can (400g) Diced Tomatoes
1 & 1/2 cups Chicken Stock *OR 1 & 1/2 cups Water and 1 Stock Cube
1 to 2 Carrots *cut into 1cm thick pieces
1 Bay Leaf
1 teaspoon Garam Masala *optional
1/4 cup Fruit Chutney *optional
- Season Lamb Chops with Salt and Pepper.
- Heat Oil in a large frying pan OR thick-base pot over high heat, brown the Lamb Chops, transfer to a plate, and set aside.
- There should be enough Oil in the pan, but add some more if required. Lower the heat, and cook Onion and Garlic. When Onion is cooked, add Ginger, Curry Powder and Flour, and stir.
- Add Tomatoes, Chicken Stock, Carrot, browned Lamb Chops and Bay Leaf. Bring to the boil, then lower the heat, cover with a lid, and simmer for 40 to 50 minutes, occasionally stirring.
- Remove the lid and season with Salt. Add Garam Masala and Fruit Chutney if you add any. When the sauce is thickened, it’s ready. *Note: You may wish to add Ground Chilli for extra heat.
- Serve with freshly cooked Rice. I served with Saffron Basmati Rice today. Turmeric Rice is also recommended.