- 1kg leg or shoulder of lamb, diced
- 2 tablesp. olive oil
- 5 tablesp. ground coriander
- 5 tablesp. curry powder
- 5 tablesp. ground cumin
- 1 tablesp. chilli powder
For the sauce:
- 2 red chillies, top removed (use dried if fresh unavailable)
- 4 onions, peeled
- 8 garlic cloves, peeled
- 2 red peppers, seeds removed
- 2 tablesp. Dijon mustard
- 2 stock cubes
- 200ml red wine vinegar
- 2 tins chopped tomatoes
- 2 beef stock pots
- 1 sprig rosemary
- Salt and freshly ground black pepper