This recipe is really easy and the ideal meal make when you are on the road. It comes from a very old book that I have, produced by Bisto and uses bisto gravy powder. I have used granules as they are easier and were all I had in the cupboard.
- 3 tbsp of vegetable oil
- 1 large onion, chopped
- 1 green pepper, deseeded and chopped
- 2 chillies, deseeded and finely chopped. Use less if you don’t want it too hot
- 2 garlic cloves, crushed
- 2 tbsp of Madras curry powder
- 500g of lamb shoulder, cut into cubes
- 3 tsp of Bisto or other gravy powder
- 500ml of water
- 2 tbsp tomato puree
- juice of 1 lemon
- Put the inner pot on a medium heat and add the oil.
- When the oil is up to temperature (not too hot) add the onion, green pepper, chillies and garlic. Cook for about 4 minutes until the onion just starts to soften.
- Add the curry powder and cook for 2-3 minutes stirring all the time to stop it sticking to the base of the pot.
- Add the meat and keep moving it around until it starts to brown.
- Mix the Bisto with a little water to make a smooth cream. You won’t have to do this if you are using granules.
- Add the rest of the water, tomato puree and lemon juice to the inner pot and stir well.
- Stir in the Bisto and bring to the boil.
- Simmer for 5 minutes with the lid on.
- Put the inner pot into the insulated outer container.
- Leave to thermal cook for at least 2 hours. Longer will be better.
- Check seasoning and adjust before serving with rice and Nan bread.