INGREDIENTS

1kg finely diced lamb

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon turmeric

1 tablespoon garam masala

1 teaspoon mustard seeds (ground)

1 teaspoon dried chilli

3 tablespoons red curry paste

2 teaspoons black cracked pepper

1 x 375gm tin of diced tomato

½  – ¾ cup water

1/3 cup olive oil

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METHOD

1. Place olive oil, curry paste, fresh and dried herbs in a frying pan and sauté until well combined

2. Add tinned diced tomato and water and simmer for 10 minutes

3. Then add diced lamb and simmer on low heat for 45 minutes, or until lamb is tender and begins to break apart

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SUGGESTIONS AND TIPS;

You can also add fresh herbs to the curry mix, such as coriander, curry leaves, dill, kaffir lime leaves or basil to make variations as the above is a base that is adapted to suit what you feel is required.

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