My rice maker and I have a mutually beneficial relationship. I supply it with electricty and it cooks rice for me. Win/win. It's simmering away now with some frangrant Basmati rice read to be served with a tasty curry. Now for my American followers... having once visited your wonderful continent I learnt that you're not so keen on the lambs as meals. You could substitute the lamb with chicken or turkey with this and still produce a lovely winter meal. Yes it's winter in Australia at the moment and the rain is pouring down to prove it.
This recipe comes from a lass I went to uni with so it's called Teri's Lamb Curry. I later bought a 2nd hand cot off her for my baby boy a million years later. Just some mindless trivia I thought I would share with you. Every recipe has a story.
Teri's lamb curry
500g diced lamb
1 tin of diced tomatoes
2 TBS of crunchy peanut butter
1 tsp cumin
1 clove crushed garlic
1 tsp minced ginger
1 tsp curry powder
1 tsp of Sambol Olek or any minced chilli - add to your own taste
3 TBS of fruit chutney
1 cup water
Mix together and cook in the oven on 180C for an hour and a half or slow cooker for 3 hours.
Serve with rice and pappadums.
Tastes brilliant as left overs the next day.
I've made this so many times over the last 20 years that I don't bother measuring anymore and just add the ingredients liberally. Note: this recipe is not nut free so if you're allergic to peanuts DON'T EAT IT :) Duh.
