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James Oliver's Lamb Carrion

Mains
Cook time: 0 min.
Servings: 8

Ingredients for James Oliver's Lamb Carrion

Lime juice
1Handful of chopped Mint
1Couple of tablespoons. Red curry paste
1½kgLamb into cubes
2canChopped tomatoes
2tbspButter
2½dlWater or Fund
2½dlPlain yogurt
7tbspCurry mix

Instructions for James Oliver's Lamb Carrion

To prepare the James Oliver's Lamb Carrion recipe, please follow these instructions:

Preheat the oven to 170 degrees.

Sauté curry mix and paste golden in butter in a frying pan under regular stirring. Add tomatoes and water / fond, boil up, cover with stanniol and style the pan in the oven for 1½ hours, so the taste becomes very concentrated and intense. Remove the stool and style the pan on the flare so that the sauce is reduced and concentrated. This is a basic curry sauce.

Saute lamb sizes golden in a little olive oil, add the carry sauce and simmer for 1 hour until the meat is tender. Sprinkle chopped coriander and mint over the finished dish and stir the yogurt. Taste with salt and pepper and a proper splash of lemon juice.

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