Lamb & Fig Curry

Lamb & Fig Curry  

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Serves 4

Spray oil

1 onion, cut into wedges

4 garlic cloves, crushed

2 tbsp cumin seeds

1 tsp ground coriander

1 tsp ground turmeric

1 tsp dried crushed chillies

600g lean lamb, diced

400g tin chopped tomatoes

4 fresh figs

1 tbsp lemon juice

Heat a large pan and spray with spray oil.  Fry onions, 5 mins, then add the garlic and cook 3 mins.

Meanwhile pound the cumin seeds, coriander, turmeric and chillies in a mortar & pestle.  Dry fry the spices in a small pan for 2 mins and add to the onion mixture, cook for a few seconds.

Add the lamb and brown for 5-10 mins.  stir in the tomatoes, season and simmer, very slowly, partially covered for 1 hour.

Cut the figs into quarters, add to the curry with thelemon juice, then simmer for 5 mins.  Check the seasoning and serve.

Note: Can freeze this in an airtight container for up to 3 months.

To re-heat: Thaw completely and re-heat on the hob for 20 mins.  or re-heat in the oven in an ovenproof dish, covered for 35 mins Gas 4/180ºC