Lamb CurryCourse: MainDifficulty: Easy
Lamb curry is a flavorful and aromatic dish made with tender chunks of lamb meat cooked in a spiced sauce. The dish typically includes a variety of fragrant spices, and vegetables. This dish can be served with rice or naan bread and is a popular dish in many South Asian and Middle Eastern countries.
one knob ginger
2 medium onions, quartered
2 garlic cloves
2 tbsp. butter/ghee, coconut oil, or lamb fat
1 cinnamon stick/half
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp fennel seeds
750g leg of lamb, diced
400g chopped tomatoes or tomato passata
1 chilli, deseeded and sliced
Small bunch of coriander with stalks finely chopped, leaves roughly chopped
- Peel and chop the ginger onions and garlic and add them to 300ml of water in a pan, alternatively, for a smoother curry. Put the whole piece of ginger, the onions, and the garlic in a food processor with 300ml water. Blitz into a smooth purée.
- Add to a pan, cover with a lid, and simmer for 15 mins.
- Remove the lid and cook for 5 mins more, stirring occasionally, once most of the water has evaporated and the liquid is a lot thicker, add the oil to the pan. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
- Add the spices and the lamb. Stir-fry until the lamb changes colour. Add the can of tomatoes with as much as 300ml of water, depending on desired thickness and the chilli, season well, cover and leave to simmer for 1 hr.
- Alternatively, transfer to a crackpot and cook for 8 – 24 hours, the longer, the better.
- Stir in the coriander stalks, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the coriander leaves.