Red Lamb Curry | RICARDO

Ingredients

• 3 tbsp (45 ml) tomato paste
• 2 tbsp (30 ml) rice vinegar
• 2 tbsp chopped fresh ginger
• 2 tbsp unbleached all-purpose flour
• 1 tbsp chili powder
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 3 cloves garlic, peeled
• 1 clove
• Salt and pepper
• 3 1/2 lb (1.6 kg) boneless lamb shoulder, fat removed and cubed
• 2 tbsp (30 ml) olive oil
• 2 cups (375 g) baby potatoes, halved
• 1/2 cup (125 ml) chicken broth