Smoky spanish-indian lamb curry
A smoky, rich lamb curry cooked over an open wood fire with Indian spices and Spanish vegetables.
What you need
How Maurice does it
- 1
Sear the lamb leg on both sides in a hot pan over the fire for a couple of minutes to form a crust.
- 2
Remove the lamb from the heat and rub with a spice mix of curry powder, turmeric, paprika, and olive oil.
- 3
Chop the zucchini, red and white onions, garlic, tomatoes, and slice the green chili and lemon.
- 4
In a fireproof Spanish dish, add the chopped potatoes and white onion, then place over hot coals and stir.
- 5
Add the seasoned lamb, red onion, tomatoes, garlic, zucchini, lemon, chili, broad beans, black olives, and white beans to the dish.
- 6
Pour in the chicken broth to cover the ingredients and top with fresh rosemary and thyme sprigs.
- 7
Cover the dish (e.g., with a straw hat) and simmer gently over the fire for about 30 minutes until the lamb is tender and flavors meld.
- 8
Serve hot, mopping up the sauce with bread if desired.
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