Legendary Lamb Curry
Lamb is absolutely perfect this time of year and I like to make the most of it. I love a good curry and lamb is a great meat to use because it can be left for hours on end to absorb flavour and become super duper tender.
Sweet and spicy, this curry is bound to set your tastebuds alight. It's a great weekend dish as it can just be left alone to do its magic while you relax elsewhere. Plus, as with all curries, it tastes even better reheated the next day, with the flavours allowed to mingle even further without any extra effort from you!
Legendary Lamb Curry
Serves 4-6
450 g lean lamb shoulder or leg of lamb,
cut into 2.5cm/1 inch cubes
2 tbsp oil
1 red onion, sliced
1 garlic clove, finely chopped
1 heaped tsp ground ginger
1 tsp turmeric
3 tbsp garam masala
400 g canned chopped tomatoes
200 ml lamb/chicken/beef stock
3 green chillies
1 sweet potato, peeled and cubed
½ limes, juiced
Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Put to one side.
Add the remaining oil to the same pan and cook the onion, garlic, and spices for 3-4 minutes or until soft and golden. Put the lamb back in and add the tomatoes, stock and chillies.
Bring to the boil, reduce the heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring occasionally. Season if required.
Around 20 minutes before the end of the cooking time, add the potato and lime juice. Serve with basmati rice, naan bread and a selection of Indian relishes.
Sweet and spicy, this curry is bound to set your tastebuds alight. It's a great weekend dish as it can just be left alone to do its magic while you relax elsewhere. Plus, as with all curries, it tastes even better reheated the next day, with the flavours allowed to mingle even further without any extra effort from you!
Legendary Lamb Curry
Serves 4-6
450 g lean lamb shoulder or leg of lamb, cut into 2.5cm/1 inch cubes
2 tbsp oil
1 red onion, sliced
1 garlic clove, finely chopped
1 heaped tsp ground ginger
1 tsp turmeric
3 tbsp garam masala
400 g canned chopped tomatoes
200 ml lamb/chicken/beef stock
3 green chillies
1 sweet potato, peeled and cubed
½ limes, juiced
Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Put to one side.
Add the remaining oil to the same pan and cook the onion, garlic, and spices for 3-4 minutes or until soft and golden. Put the lamb back in and add the tomatoes, stock and chillies.
Bring to the boil, reduce the heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring occasionally. Season if required.
Around 20 minutes before the end of the cooking time, add the potato and lime juice. Serve with basmati rice, naan bread and a selection of Indian relishes.
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