Pre Heat Oven 180c
1 kg Lamb Shoulder cut into 2cm cubes
1 Tbsn Olive Oil
2 Brown Onion Diced Fine
2 Cloves Garlic crushed
2 Tbsn Madras Curry Powder
2 Cinnamon Quills
12 Fresh Curry Leaves
250 ml Chicken or Veg Stock
400gm Can Chopped Tomato
In a separate pan, brown lamb and set aside
In an oven proof pot, with a lid, brown onion and garlic until soft.
Add spice and curry leaves and cook for another 30 sec.
Add browned lamb, stock and tomato.
Bring to the simmer cover and place in oven for 2 hrs or until lamb is tender.
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