Agneau au Cari (Lamb Curry) is a traditional Reunion recipe for a classic curry of lamb with garlic and onions flavoured with curry paste, curry leaves and peppercorns. The full recipe is presented here and I hope you enjoy this classic Reunion version of: Lamb Curry (Agneau au Cari).
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Ingredients:
1kg diced lamb
2 large onions, chopped
7 garlic cloves, minced
4 peppercorns, cracked
4 tbsp curry paste
4 curry leaves, chopped
salt and pepper to taste
oil to fry
Method:
Wash the lamb then allow to drain. Place the onion, garlic, peppercorns and a little salt in a pestle and mortar and pound to a paste. Fry the lamb in oil until browned then add the onion mixture and the curry paste. Fry for a few minutes then add the curry leaves.
Add water to cover and allow to simmer gently until all the water has evaporated.
Place in a bowl, garnish with spring onions and serve with boiled rice.
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