Cullen's
Curried Lamb
700g lean boneless leg of lamb, cut into 2.5cm cubes
1 large onion, finely chopped
1 clove of garlic, crushed
1 small raw green mango, peeled and chopped
225g small new potatoes, scrubbed
100g pumpkin, peeled and cut into small pieces
225g small courgettes, sliced
2 tablespoons sunflower oil
1 tablespoon tamarind, soaked in a little water and stones removed
1 tablespoon St kitts curry powder
300ml dry white wine
Salt and pepper to taste
1 tablespoon dark rum
Squeeze of limejuice
Heat the oil in a heavy based frying pan and fry the lamb over a medium heat
until well browned.
Remove from the pan and reserve. Re-heat the oil and fry the onion until it
becomes golden.
Add the garlic, tamarind with soaking water, chopped mango and curry powder.
Stir-fry for a few minutes ensuring that the contents of the pan do not stick
and burn.
Return the meat to the pan and stir in the wine and mix well to combine, cover
the pan
and gently simmer for an hour until the lamb is almost tender. Add the
vegetables,
season and simmer, covered, for a further 20 to 30 minutes until the vegetables
are tender.
Add the rum and limejuice, stir well and cook for a further 3 minutes.
Deepest Ocean: Pacific
Ocean, average depth 13,215 feet