Ingredients:
* 2 1/2 lb (1.25 kg) breast of lamb
* 1 1/2 tablespoons oil (preferably groundnut)
* 2 tablespoons coarsely chopped garlic
* 1 tablespoon coarsely chopped fresh root ginger
* 1 pint (570 ml) water
* 3 tablespoons light soy sauce
* 2 tablespoons dark soy sauce
* 6 tablespoons Madras curry paste or powder
* 1 tablespoon sugar
* 1 lb (450 g) potatoes
* 8 oz (225 g) carrots
1. Cut the lamb meat from the bone and then cube it. Blanch it in boiling water for 10 minutes. Drain and place in a flameproof casserole.
2. Heat a wok or large frying-pan, then add the oil, garlic and ginger and stir-fry for 10 seconds. Add the water, soy sauces, curry paste or powder and sugar and bring the mixture to the boil. Pour the liquid over the lamb in the casserole and bring to the boil again. Cover and simmer for 35
minutes or until the meat is tender.
3. Peel the potatoes and cut them into 1 inch (2.5 cm) cubes. Peel the carrots and cut them into 1 inch (2.5 cm) lengths. Skim the fat from the curry and add the vegetables. Cook for another 10 minutes or until the vegetables are tender, then serve.
Preparation time: 18 minutes
Cooking time: 45 minutes
Serves: 4-6
Shopping list:
* 2 1/2 lb (125 kg) breast of lamb
* Garlic
* Fresh root ginger
* 1 lb (450 g) potatoes
* 8 oz (225g) carrots
