Precooked Lamb for Curries (Original video)

Ingredients:

• 1 kilogram diced lamb (leg or shoulder)
• 500 milliliters cold water
• 2 medium onions, diced
• 4 cloves of garlic, sliced
• 4 tablespoons tomato puree
• 1 teaspoon mild Madras curry powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon fennel seeds
• Vegetable oil

Instructions:

1. Heat oil in a stock pot and gently fry the diced onions and sliced garlic for about 5 minutes.
2. Add the spices (curry powder, coriander, cumin, black pepper, salt, chili powder, fennel seeds) and fry for 30 seconds.
3. Stir in the tomato puree and mix well.
4. Add the diced lamb to the pot, coating it in the spices.
5. Pour in the cold water and simmer on the lowest heat setting for 1.5 hours, checking and stirring every 30 minutes.
6. After 1 hour 15 minutes, check if the liquid has reduced down, and the lamb is tender. Adjust cooking time if needed.
7. Once done, cool the precooked lamb, portion it into boxes, and freeze for future use in curries. Defrost overnight before using.