Duck Curry

Ingredients

• 1 (2 1/4 kg)  duck, cut up
• 2 teaspoons turmeric
• 2 tablespoons butter
• 3 medium onions, sliced
• 5 garlic cloves, minced
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon dried red chili pepper flakes
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon cinnamon
• 250 g tomatoes, peeled and chopped
• 2 cups water
• 1 1/2 teaspoons salt
• 3 tablespoons lemon juice

Directions

1. 1

   Prick the skin of the duck all over with a fork and cook in a 230c oven for 15 minutes. Remove from the oven and pour of the fat. Sprinkle one teaspoon of the turmeric over the duck pieces.

2. 2

   Melt the butter in a large frying pan and sauté the onions and garlic until golden brown.

3. 3

   Stir in the remaining one teaspoon of turmeric and the rest of the spices. Cook for 5 minutes, stirring constantly.

4. 4

   Add the tomatoes and water and bring to the boil.

5. 5

   Add the duck pieces, cover and cook over a low heat until the duck is tender (about 1 hour).

6. 6

   Just before serving, add the salt and lemon juice.