Recipes Cape Malay Lamb Curry Tusker House Animal Kingdom

Yield 2 pans

2 tablespoons olive oil blend
5 pounds large diced lamb (shoulder or leg meat)
2 each onions (large dice or ¾ inch)
4 cloves crushed garlic
1 small jalapeño pepper, minced
4 tablespoons fresh ginger, minced
3 pounds tomatoes (canned, diced)
7 ½ ounces Coco Lopez mix
¼ cup flour
2 tablespoons Madras curry powder
2 cups chicken stock (1 ounce chicken base)
1 tablespoon kosher salt
1 teaspoon Lawreys seasoned salt
1 teaspoon black pepper
2 tablespoons fresh cilantro, minced

Method of Preparation
Season diced lamb with salt, pepper, Lawrey's, garlic, ginger, curry powder and ½ the olive oil and marinate over night.

Heat the oil in a large sauté pan and sear the lamb until golden brown. Remove lamb and reserve. Add onions to the sauté pan and cook until slightly brown and translucent. Add jalapeno and cook for 2 minutes. Add the flour and create a roux. Cook for several minutes. Add the tomatoes, Coco Lopez, chicken stock and the seared lamb. Cover and simmer for 55-60 minutes, or until the lamb is tender. Adjust seasoning. Garnish with Cilantro. Serve