For 4 persons:
- 1 kilo of lamb shoulder
- 1 medium onion
- 425g of canned tomato sauce
- 1 teaspoon of crushed garlic soup
- 1 tablespoon of cruhed ginger
- 1 tablespoon of chopped thyme leaves
- 2 tablespoons of vegetable oil
- 6 curry leaves (cari poulet)
- 2 teaspoons of chopped coriander leaves coarsely chopped (Cotomili)
- 3 tablespoons of curry powder soup (hot or mild)
Cut the lamb into cubes of 1-2 cm, depending on your preference.
Season the lamb pieces with salt and pepper to add taste.
Finely chop the onions.
Add 2 tablespoons tablespoon of vegetable oil in a large saucepan over medium or high heat.
Mix the crushed garlic, ginger, thyme leaves, crushed the curry leaves and chopped onion until the onion becomes translucent.
Pour and mix the tomato purée.
Add a tablespoon of coarsely chopped coriander leaves.
Cook for 10 minutes, until the tomato purée is cooked and sauce is finely mixed.
Add some hot water if necessary to maintain the consistency of the sauce and prevent it from drying.
Mix well and stir continuously to prevent the sauce from burning.
Mix 3 tablespoons of curry powder into the tomato sauce.
Mix well and cook for 5 minutes or until the powder is well incorporated into the sauce and is cooked.
Add some hot water if necessary to maintain the proper consistency of the sauce.
The sauce should be thick and creamy, but not too thin nor too thick.
Mix with the cubes of lamb.
Add half a cup or a full cup of water and mix well.
Reduce heat to low or medium heat.
Cover and cook for 25-30 minutes or until the lamb cubes are cooked.
Adjust some hot water to the sauce if necessary to keep the consistency according to your preference.
If you prefer the curry to be drier, do not add too much water, but make sure the curry does not burn.
If you like curry sauce, add hot water gradually until it is to your liking.
Transfer to a plate.
Garnish with fresh coriander leaves.
Serve with rice and watercress broth or black lentils and tomato chutney or with faratas.