Recipe - Lamb Curry

To be honest, I'm not sure whether this should be called a curry or a tagine. Use whatever description you want it tasted damned good and I'm sure it doesn't really care what you call it.

Some people might be scared by the term curry and will be expecting something that will blow your socks off and clear your sinuses in one fell swoop. Not this curry, it's very mild but has lots of flavour.

I served it with couscous but you could just as well serve it with rice.

Ingredients (serves 4)
400g lamb leg steaks, diced
1 onion, sliced
2 garlic cloves, finely diced (or more if you like your garlic)
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground ginger
A pinch or two of cinnamon
1can/400g chopped tomatoes
200 ml chicken stock
100g pitted prunes, chopped
1 tbsp ground almond
A good handful or two of chopped fresh coriander
Olive oil

Method
Brown the lamb in a frying pan on a medium heat. Once nicely browned, put to the side. Add the onion and garlic to the pan and fry for about 5 minutes.

Add the coriander (not the fresh one), cumin, ginger and cinnamon and stir properly. Let this fry for another couple of minutes. Stir in the tomatoes, chicken stock and prunes.

Bring to the boil and simmer for at least 40 - 45 minutes.

Stir in the fresh coriander and the ground almonds.

Enjoy!