From our sales manager Con, who makes this dish at the caravan and camping shows. Our Indian friend John gave Con this recipe during a recent trip to Hong Kong. John, a men’s tailor on Kimberley Road, Kowloon makes Con shirts when visiting.
1 tbsp oil
500 gm lamb, diced
1 onion, sliced
1 tbsp curry powder
200 gm natural yogurt
1/2 cup water
1/2 cup sultanas
1 cup peas, frozen
1 cup rice
- In the large inner pot heat the oil add the onion and cook for 2-3 minutes or until translucent.
- Stir curry powder through the onion and add lamb.
- Cook the lamb stirring constantly for 3-4 minutes.
- Stir yogurt, water and sultanas through lamb mixture.
- Simmer pot for 20 minutes, lid on.
- In small inner pot add 1 cup rice to 2 cups boiling water, add peas, stir gently.
- Place pot into large inner pot with only 8 minutes simmering remaining.
- Transfer pots to Ecopot, with lid on.
- Cooking time 3 hours
HINT … Serve with a Chardonnay or as John and Con do, Tsing Tao beer.
