Spicy Lamb, (lamb in a spicy tomato gravy) was a recipe I grew up with and loved.
My mum made it for us, and I made it for my family.
It’s also one of my daughter’s, favorite meal.
So this recipe is for her, in the hopes that I won’t have to keep making it for her now she’s almost 29 and has a family of her own.
(It is definitely so much better with lamb (in my opinion) but the pork ribs work ok, and lamb is ridiculously expensive around here)
1lb boneless pork ribs
1 medium onion, thickly chopped
1 can chopped tomatoes
1/2 tsp Thyme
1/2 tsp Oregano
Salt & Pepper
A little flour to coat the Pork.
Drizzle a little olive oil into a large non stick skillet.
Heat to medium.
Season a little flour (approx 2tblsp) with salt and pepper, and coat the pork ribs.
Place ribs in frying pan and cook for 30 seconds each sides to seal.
I use tongs, I find it easier to turn the ribs.
( I slightly over cooked a couple of these ribs, as a certain aforementioned daughter was on the phone to me)
Turn down heat to low and place ribs in a deep oven proof dish
and place to one side.
Add a little more olive oil to the skillet.
Add onion and cook until transparent.
Add the can of tomatoes, about half a can of tomato paste (3 oz) and a heaped teaspoon of curry powder – see pic above.
(not a measuring spoon, the small spoon in a cutlery set)
thyme and oregano.
Stir it all together.
In a measuring jug add 1 heaped spoon of beef base and 2 and a half cups of boiling water. stir until beef base is disolved.
Next, pour about 1 cup of the beef stock into the onion tomato mix and stir, then
pour over the pork in the casserole dish
Slightly lift the pork off bottom of pan to allow the mix to get under.
Pour the rest of the stock into casserole and cook uncovered, in the oven for 2 hours or until pork is very tender.
The liquid will reduce while cooking.
Check and stir slightly every 30 minutes.
Serve with mashed potatoes.