Lamb & Prune Curry
(Serves 4-6)
Ingredients:
1 ½ lb (680g) lamb shoulder (diced)
4 oz (125g) pitted prunes
1 chopped onion
2 tsp brown cane sugar
1 garlic clove (fine chopped)
3/4 pint (0.35 ltr) lamb stock
2 hot chilli’s (chopped)
2 tsp curry powder
1 tsp garam masala
2 tsp ginger
1 tsp crushed coriander seeds
2 tsp cumin
1 table spoon cooking oil
Salt & crushed black pepper to taste
Preparation:
Put the diced lamb in a hot saucepan with the oil and some seasoning ,and turn until browned all over. This may have to be done using half of the lamb at a time. Add the browned lamb to the slow cooker.
Fry the onion and garlic for 2-3 minutes, then add the rest of the spices along with the stock. Bring to the boil and simmer for 2-3 minutes.
Add to the slow cooker, mixing thoroughly; then add the prunes.
Cook on ‘low’ for 6-8 hours; taste and add seasoning if needed.
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