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Serve with spinach steam bread.
Heat cooking oil in a pot, and sear the cubed lamb pieces, season to taste. Remove the meat from the pot and set aside for later use.
Add the onions and fry until soft or golden brown then add garlic, cumin, turmeric, Rajah mild and spicy.
Add carrots, sweet-corn potatoes to the same pot and sauté until golden brown, then add the chopped tinned tomatoes with the Knorrox Tomato & Onion stock cubes.
Return the lamb to the pot, add hot water, cover with the lid. Cook on medium heat for 40 minutes, stirring occasionally, then turn the heat to low and simmer very gently until mutton is tender and the veggies are soft as the sauce get thick. Season to taste and stir in the chopped mint.
Serve with spinach steam bread.