2 kg (4.4 lb) Leg of lamb cut into 4 cm  (2") bone included 

1 tin - 400 g (14 oz) tomato chopped

2 cup water

4 tbsp flour

3 onions chopped

60 g (2 oz) butter

4 tbsp sunflower oil

 

Spices:

6 tsp hot madras curry powder

½ tsp peri-peri

½ tsp ground turmeric

½ tsp ground ginger (if available 1tbs freshly grated ginger)

12 black pepper corn

2 cloves garlic

2 bay leaves

3 tsp salt

 

Preheat oven to 150°C (300°F)

• Prepare spices and place in a small container.

• Place flour, salt, pepper corn in a plastic bag.  Add the lamb (trimmed of fat) and shake the bag to coat the meat.

• Heat 2 tbs butter and 2 tbs oil in a pan and brown meat a little at a time.  Place browned meat in a casserole dish and carry on browning the rest of the meat.

• When all the meat is browned.  Add remaining butter and oil and brown the onions, when brown, add the spices.

• Add the chopped tomatoes with their juice and the water. Scrape the bottom of the pan to incorporate all the flavors in the dish. Simmer for 15min.

• Pour the tomatoes sauce over the lamb and heat up.  When liquid boils, Cover and transfer it in the oven. Let it cook for 1 to 2 hours or until the lamb is soft.