HOME-STYLE LAMB CURRY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Home-style lamb curry image

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 14

thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
2 onions, quartered
4 garlic cloves
2 tbsp rapeseed oil
1 cinnamon stick
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp fennel seeds
750g leg of lamb, diced
400g can chopped tomatoes
1 red chilli or green chilli, deseeded and sliced
small bunch coriander, stalks finely chopped, leaves roughly chopped
basmati rice and mango chutney or raita, to serve

Steps:

  • Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
  • Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
  • Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
  • Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
  • Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
  • Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
  • Stir in the finely chopped stalks from a small bunch coriander, 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 roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Nutrition Facts : Calories 470 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

There are no comments yet!