Beer-Braised Curried Lamb Stew

Ingredients           Qty

olive oil                50 ml
garlic                   5 gm
thyme                   2 sprigs
bay leaf                1
onion                   50 gm
leeks                   50 gm
celery                  1 stick
lamb                    400 gm
Madras powder     3 Tbsp
tomato puree        100 gm
lager                   1 pint
potato                 1
carrots                1
mushrooms         5
lemon                 1
coriander             ½ bunch
ginger                 optional
green chili           optional   


1.   Heat olive oil in a thick-bottomed pan. Add garlic, thyme, bay leaf, sliced onions, leeks and celery.          Sauté for one minute, add lamb, increase the heat and brown the meat.
2.   Add Madras curry powder and sauté for some more time. Add fresh tomato puree and a pint of beer.       Cover, reduce the heat, and let braise for the next 30 minutes, stirring occasionally. Season with salt       and pepper.
3.   Dice the potatoes and carrots into two-inch cubes, and halve the mushrooms. Boil the vegetables          separately and add to the stew once cooked; discard the water. Remove the stew from the flame and       let it rest for some time. Add lemon and chopped fresh coriander.
4.   Serve with warm pilaf rice and sweet mango pickle.