Spice Routes

My husband loves curry. He doesn't love my curry, he says there are too many bits in it. He likes his curry to be hot and spicy - without leaves and bark!

His favourite restaurant is Bukhara , and when he wins the lotto, he is going to employ the chef to come round 4 times a week to make him supper. Until that time, he just has to make do with me - that's what "for better or worse" means!


This is my version of un-authentic Lamb Neck Curry - made with lots of love for my special man!

800g Lamb Neck
2 Large Onions Thinly Sliced
1 Large Carrot Peeled and grated
15 Garlic and Ginger Paste
2 Fresh Tomatoes Peeled and Chopped into small dice
30ml Hot Curry Powder (I use Spice Mecca)
15ml Kashmiri Chilli Powder (Gives a wonderful red colour)
15ml Dried Crushed Chilli
10ml Sugar
Salt
15ml Dried thyme (or a whole bunch of fresh thyme)
2.5ml Cinnamon powder (or one stick)
3 -4 Bay Leaves

Brown the onions in a little oil.
Add the meat and brown.
Add the spices and toast for a about a minute.
Add the rest of the ingredients.
Stir everything together.
Add a little water and reduce heat.
Cook at a very low heat, adding water slowly as needed.
If you wish, in the last 30 minutes you can add some potatoes and increase the water level slightly.