Ingredients:
1 oven-ready duck, cut into serving pieces
120g green peas (fresh or frozen)
225g tomatoes, blanched, peeled and chopped
60g ghee or butter
4 garlic cloves, finely minced
2 large onions, finely minced
2 dessertspoons ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder
juice of 1 lemon
salt, to taste
Method:
Heat the ghee or butter in a pan. When hot, add the onion and fry for 2 minutes then add the garlic and fry for 3 minutes more. At this point, stir in the ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder, mixing thoroughly to combine. Continue stir-frying the mixture for 4 minutes more over low heat then add the chopped tomatoes. Pour over 500ml of hot water and stir well to combine.
Nestle the pieces of duck in the sauce then bring just to a simmer. Cover the pan and cook for about 30 minutes, or until the duck pieces are just tender. At this point stir in the peas, cover the pan and cook for 15 minutes more.
Season to taste with salt, stir in the lemon juice and serve hot, accompanied by rice and ./search.php?cat=1&ingredient=flatbread&t=3">flatbreads.
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