Besides fresh meat, you can use leftover meat from roast leg of lamb for this dish.
leftover meat from a roast leg of lamb
about 500 g neck or shoulder of lamb
1 tbsp freshly grated ginger or ginger paste
1 large onion
1 can (400 g) whole tomatoes (about 240 g)
2 tsp curry powder
3 garlic cloves
1 tbsp lemon juice
100 - 150 ml cream
Thinly slice the onion. Cut the raw meat in small cubes or the meat from the roast leg of lamb in slices. Brown the raw meat in clarified butter, add the grated ginger. Remove the meat from the pan. In the same fat, slowly sauté the onion slices until golden.
Add the chopped tomatoes, the chopped garlic cloves and the curry powder and fry for 5 minutes. Add the browned meat, lemon juice, almonds, currants and cream, cover and let simmer for about 20 to 40 minutes, or until the meat is tender. Stir every now and then.
Serve the lamb curry with cooked basmati rice. If using cooked leftover meat, do not add it in the sauce until after 15 or 20 minutes of cooking. Cook for about 5 to 10 minutes longer just to heat the meat through and serve.
Recipe source: adapted from "Lamb curry/Cari d'agneau", Courtine, Robert J. et al. (1999) Larousse Gastronomique. London: Paul Hamlyn.