This Indian lamb curry has onions added twice (dopiaza). Chopped onion is made into a paste
with garlic and ginger, and sliced onion is sautéed in oil.
1 onion roughly chopped
2 garlic cloves, roughly chopped
8cm piece ginger, roughly chopped
2 tbsp vegetable oil
1 onion finely sliced
500g lean lamb, chopped into 3cm cubes
1 tbsp Spice Fusion Hurry Curry
Process the garlic, ginger and the chopped onion in a blender or use a mortar and pestle.
Heat the oil in a heavy based saucepan and sauté the sliced onion until golden brown, about 5 minutes.
Add lamb pieces and brown on all sides.
Add Hurry Curry and stir for 30 seconds, then add the garlic mixture and ½ cup water.
Bring to the boil, then cover with a lid and simmer on low heat for about an
hour or until lamb is very tender.