You’ll need: 1 large onion, diced; 2 cinnamon sticks; a good glug of sunflower oil; 2 garlic cloves, chopped; 1 tsp ginger, chopped; 4 Tbsp masala; 1 tsp cumin powder; 1 tsp coriander powder; 1 kg stewing lamb; 10 curry leaves; 1 cup of your favourite dark lager; 1 tin whole peeled baby tomatoes; 1 Tbsp NoMU beef stock; 2 potatoes, peeled and diced; fresh coriander to serve; a loaf of farm bread to serve.
How to:
Fry the onions and cinnamon sticks in a large pot until they begin to brown. Add the garlic, ginger, masala, cumin and coriander and fry for a minute to cook the spices.
Add the meat and curry leaves and fry for another 2 minutes. Add the beer, tomato and stock and stir to combine.
Bring to a boil, then turn the heat down and simmer. Cook for 1 hour with the lid on, then remove the lid and continue cooking.
At the 1 hour 30-minute mark, add the potatoes. Once the meat is tender and the potatoes are cooked, it’s done cooking.
Serve in a quarter loaf, garnish with fresh coriander and wash it down with your favourite dark lager.
* Recipe & image by Yuppiechef.com.
