ok so here it is, a proper curry from the place that invented it, BRITAIN of course so get red to chow down on Destiny!! 
first of ingridients:
from left to right:
Chopped maters
the cornish curry "magic Mix" basically a spice blend of all the basic spices etc
Cardomon pods
Paprika
Ground cinnamon
Black mustard seeds
Dried Bhut Jolokia
Also already chopped and in pan:
1 1/2 cup of diced onion, the finer the better
3 cloves of finley chopped garlic
Diced and not in pan Lamb
Method:
First Toast a good amount of mustard seed in a pan till it pops and gets happy n' stuff
I added the onion and browned and softened for a bit then added the garlic as well and cooked til it became aromatic(In enogh sunflower oil tojust coat the bottom of the pan but use ghee if you have it.)
Then add in one and half soup spoon(It was all that was to hand!) of magic mix(or a spice blend of the usual suspects) then 3 soup spoons of paprika, two of cinamon and i was gonna add two of nutmeg but forgot and one of fresh ginger but i forgot that as well.
stir this on a highish heat for about 30 secs then add the lamb and seal it all over stirring vigorusly
after the lamb has sealed then 3/4 can of chopped toms and stir till they stop being a tomatowey smell and become a darker brownish colour
Add Rehydrated Bhuts to taste, i did 1 1\2 Or fresh if you can get 'em(if fresh i would slit down the middle and leave on stalk so ya can take 'em out or mash or dice)
Geez, getin all steamy and crap on with the fan
then after that and similar to picture Add enough water to cover and then leave to reduce for 45 mins or so, basicaly so it's nice and SAUCY.
Ready to reduce
Reduced and nearly there!
Serve her up with some boiled white rice Ennjoy!
2 unhappy doggies who got none of dat stuff, Although the grey is known to be a bit of chilli head though probably not to this level! lol.
first of ingridients:
from left to right:
Chopped maters
the cornish curry "magic Mix" basically a spice blend of all the basic spices etc
Cardomon pods
Paprika
Ground cinnamon
Black mustard seeds
Dried Bhut Jolokia
Also already chopped and in pan:
1 1/2 cup of diced onion, the finer the better
3 cloves of finley chopped garlic
Diced and not in pan Lamb
Method:
First Toast a good amount of mustard seed in a pan till it pops and gets happy n' stuff
I added the onion and browned and softened for a bit then added the garlic as well and cooked til it became aromatic(In enogh sunflower oil tojust coat the bottom of the pan but use ghee if you have it.)
Then add in one and half soup spoon(It was all that was to hand!) of magic mix(or a spice blend of the usual suspects) then 3 soup spoons of paprika, two of cinamon and i was gonna add two of nutmeg but forgot and one of fresh ginger but i forgot that as well.
stir this on a highish heat for about 30 secs then add the lamb and seal it all over stirring vigorusly
after the lamb has sealed then 3/4 can of chopped toms and stir till they stop being a tomatowey smell and become a darker brownish colour
Add Rehydrated Bhuts to taste, i did 1 1\2 Or fresh if you can get 'em(if fresh i would slit down the middle and leave on stalk so ya can take 'em out or mash or dice)
Geez, getin all steamy and crap on with the fan
then after that and similar to picture Add enough water to cover and then leave to reduce for 45 mins or so, basicaly so it's nice and SAUCY.
Ready to reduce
Reduced and nearly there!
Serve her up with some boiled white rice Ennjoy!
2 unhappy doggies who got none of dat stuff, Although the grey is known to be a bit of chilli head though probably not to this level! lol.
