Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 onion, finely chopped
- 1 bay leaf
- 1 pinch cumin seeds
- 1 pinch salt
- 2 cloves garlic, grated or finely chopped
- 1 medium fresh medium-hot green chilli, deseeded and finely chopped
- 900grams lean lamb, cut into bite-sized pieces
- 1tablespoons plain flour
- 2 1/3 cup vegetable stock
- 3-4 birdseye chillies, left whole
- 1/2 lemon, juice only
Method
Step 1 of 3
Heat the oil in a large deep-sided frying pan. Add the onion, bay leaf, cumin seeds, and a pinch of salt, and sauté gently until soft. Stir through the garlic and chopped chilli, and sauté for a few seconds more.
Step 2 of 3
Add the lamb, and brown on all sides, then stir through the flour. Pour in a little of the stock, increase the heat, and keep stirring.
Step 3 of 3
Bring to the boil, then add the remaining stock and the whole bird's-eye chillies. Simmer for about 20 minutes until the lamb is cooked and the sauce has thickened. Stir in the lemon juice, and serve.
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