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LAMB CURRY WITH RAITA
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1 tbsp extra light olive oil
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1 medium white onion, cut into slim wedges
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2 tbsp curry paste
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400g lamb fillets, cubed
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400g canned diced tomatoes
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1 cup chicken stock
raita
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¾ cup fresh chopped coriander leaves
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¼ cup chopped parsley
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1 gherkin, grated
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2 cups natural yoghurt
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black pepper
Heat the oil in the frypan, add the onion and curry paste, and cook for about 2 minutes over
moderate heat, stirring constantly. Add the lamb, increase heat to high and cook for 5 minutes,
stirring occasionally.
Add the tomatoes (with juice) and the chicken stock, and bring to the boil, then reduce the heat
and simmer for 30-40 minutes, or till lamb is tender.
To make the raita, stir the parsley, gherkin, and half the coriander leaves into half the yoghurt,
and add pepper to taste.
Remove the curry from the heat, and stir in the remaining yoghurt and coriander leaves.
Serve with a green salad and the bowl of raita. Serve with poppadoms, chapatis, or roti bread.
TRADITIONAL TOMATO SAUCE
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4 kg ripe firm tomatoes, peeled and chopped
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4 large brown onions, peeled and chopped
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8 cloves garlic, raw or roasted and chopped
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½ tsp cayenne pepper (more or less, to taste)
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1½ tsp allspice berries
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1½ tsp black peppercorns
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12 cloves
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4-5 cups wine vinegar
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2-2½ cup sugar
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2 tsp salt
Sterilise the bottles or jars you're going to put the sauce in.
Put the vegetables and cayenne in a stock pot. Put the peppercorns, allspice and cloves in a
small piece of muslin, and tie with string to form a small bag. Attach the string to the handle of
the saucepan, allowing the bag to dangle in the tomato mixture.
Cook for 4-5 hours, making sure that all the vegetables are tender.
Remove and discard the spice bag. Cool the mixture slightly, then blend with a stick blender (or
put through a jug blender in batches and return to the stock pot). Add the vinegar, sugar and
salt, and boil gently for 1 hour, stirring frequently to prevent sticking, till the mixture is smooth
and thick. Pour into the heated bottles or jars and seal.
To prolong the shelf life, clean the stock pot, and put the sealed bottles in the stock pot, with
sufficient hot water to come half-way up their sides. Bring to the boil, reduce the heat, and
simmer gently for 30 minutes.
You may use a variety of herbs for flavouring, such as basil, thyme, oregano and marjoram. For
extra bite, add a little chilli.
6
SERVES 4
ABOUT 2 LITRES
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