Apricot lamb curry

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INGREDIENTS

10kg lamb cut into cubes

6 Tbsp canola oil

5 brown onion, roughly chopped

10Tbsp crushed garlic and ginger

12Tbsp Curry powder (hot or mild)

12tsp Garam Masala

6Tbsp turmeric

8 Tbsp tomato paste

8 Tbsp curry paste

10 cans chopped tomatoes

6L beef stock

2 tsp brown sugar

6 cups veggies of choice (e.g carrots, baby corn, peas)

Salt

Pepper

Handful chopped coriander

METHOD

1. Heat oil in a large saucepan. Add the lamb and brown on all sides

2. Add the onions and crushed garlic and ginger. Cook until the onions are soft and slightly brown

3. Add the spices and cook for 5 minutes. Ensure the lamb is well coated with the spices. Add curry and tomato pastes and cook for a further 8 minutes.

4. Add the chopped tomatoes and stock and simmer with lid open for approximately 8 minutes. Stir then close lid and simmer for 45-50 minutes with the lid closed (or until the lamb is tender). Add the chosen vegetables and cook until they are tender. If using potatoes, add them before the other softer vegetables.

5. Serve warm with basmati or nan bread.