One Pot Forequarter Lamb Chops Curry

A one pot lamb curry wonder! The Keen's Traditional Curry Powder is invented in Tasmania by Joseph Keen. It is owned by McCormick Foods Australia.

Serves: 4

Ingredients

• 4 pieces,  Australian Lamb Forequarter Chop, 548 grams (approximately)
• 1 medium size onion, quartered
• 2 to 3 teaspoons curry powder Keen's Traditional Curry Powder
• 1 piece large tomato, chopped
• 3 pieces medium potato, chunked
• 4 pieces medium carrot, chunked
• 1 piece Continental Beef Stock Pot dissolved in 2 cups of boiling water
• 2 cups plain water (approximately)
• 1 teaspoon cornflour dissolved in ¼ cup cold water 
• Salt and freshly ground pepper to taste

To Serve

• steamed basmati rice
• steamed vegetables of your choice
• naan
• paratha
• chapati
• flat bread

Method

1. Season the forequarter lamb chops with salt and freshly ground pepper.
2. Heat oil in a large deep pot over a medium heat. Brown the meat in all sides then set aside. 
3. Remove the excess oil from the pot.
4. In the same pot sauté onion until soft. Then add curry powder and cook for 1 minute.
5. Stir in tomato and cook until slightly soft.
6. Return the meat in the pot. Then add potatoes, carrots, beef stock and plain water to cover.
7. Let it boil, then simmer uncovered for 45 to 60 minutes. Stir occassionally.
8. After 40 minutes (approximately) of cooking add the dissolved corn flour and stir. Then, cook until the vegetables are fully cooked and the sauce is thicken.
9. Serve warm!

Psalm 122:6

Pray for the peace of Jerusalem: they shall prosper that love thee.

Mrs. Shirley Simmons