Ingredients
3 tbsp rice bran oil
4 onions, peeled & fine chopped
2 cloves of garlic, peeled & fine chopped
1 tsp SIDS CRAZY SALT
1½ tsp ground fennel
1½ tsp ground cumin
1½ tsp garam masala
1½ tsp leaf masala
1½ tsp ground coriander
1½ tsp tumeric
½ tsp cinnamon
3-4 curry leaves
1 chilli, finely chopped
1 tsp salt
800 g stewing lamb
400 g can peeled & chopped tomatoes
4 potatoes, peeled & cubed
1 small can peas
2 whole loaves fresh white bread
Directions
Sauté the ginger, onion and garlic until soft in a glug of oil. Add SIDS CRAZY SALT and all the spices then fry for 3 minutes, stirring continuously. Using the extra oil, brown the meat. Add the canned tomatoes and potatoes and simmer gently for 45 minutes to one hour until the meat is tender and the potatoes are soft. Add canned peas and cook for a further 5 minutes. Cut the fresh white bread loaves into halves (or quarters for smaller portions) and hollow out the centre, keeping the spare bread to one side. Fill the hollowed out bread with the hot lamb curry and serve with the extra bread.
