Indian Lamb Curry
- Serves 4
- 18 oz leg of lamb
- 3.5 oz salted almonds
- 2 carrots
- 1 ½ cups celery sticks
- 12 dates
- 4 kaffir lime leaves
- 1 Tbsp. yellow curry paste
- 2 Tbsp. tomato paste
- 2 1/2 cups lamb stock
- 2 tsp cumin
- 1 tsp cardamom
- ½ bunch of fresh cilantro
- 2 garlic cloves
- 2 Tbsp. olive oil
- 4 large ciabatta rolls
1.Trim away the fat from the lamb and cut into inch cubes pieces.
2.Peel and dice the carrots. Rinse the celery, dry and dice.
3.Heat the olive oil in a pot or roasting pan. Sear the lamb.
4.Peel the garlic and cut into fine slices.
5.Add the tomato paste, curry paste, cardamom, cumin, lime leaves and garlic to the lamb and continue cooking.
6.Season with salt and pepper.
7.Pour in the lamb stock. Simmer for 60 minutes.
8.Halve the dates and remove the pit. Roughly chop the almonds.
9.Cut off the tops of the bread rolls and hollow them out. Chop the fresh cilantro.
10.Add the carrots, celery and dates to the curry 6 minutes before it is done cooking.
11.Fill the ciabatta rolls with the lamb curry.
12.Sprinkle with cilantro and almonds and enjoy warm.