Trinidadian lamb curry

Trinidadian lamb curry

Ingredients (serves 4)
* 1 large lime, juiced
* 2 small red chillies, deseeded, chopped
* 1 tablespoon curry powder
* 2 teaspoons ground cumin
* 2 garlic cloves, crushed
* 1/3 cup coriander leaves, finely chopped
* 1/4 cup canola oil
* 1kg diced lamb (leg or shoulder)
* 1 large onion, finely chopped
* 5 large tomatoes, deseeded, diced
* 1 1/2 cups chicken stock
* 8 roti bread (see note), warmed
Sambal
* 2 firm, ripe bananas, peeled, sliced
* 2 tablespoons lemon juice
* 1/2 cup desiccated coconut


Method
1. Combine 2 tablespoons lime juice, chillies, curry powder, cumin, garlic, coriander and 1 tablespoon oil in a ceramic bowl. Add lamb and stir until well combined. Cover and refrigerate for at least 2 hours.
2. Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 3 minutes or until soft.
3. Stir in lamb and marinade, tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 1/2 hours or until lamb is tender.
4. Make sambal Combine bananas, lemon juice and coconut in a bowl. Set aside.
5. Spoon curry along one edge of each roti and roll to enclose. Place, seam side down, on plates. Serve with sambal.

Source
Super Food Ideas
Recipe by Dixie Elliott