TIME FOR A LAMB CURRY

on

 Hello ladies and gents this is the Viking telling you that today we are talking about

Home-style lamb curry

Home-style lamb curry in a saucepan


Preparation and cooking time

  • Prep:15 mins
  • Cook:1 hr and 50 mins
  • Easy
  • Serves 4

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

470 kcal

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

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.

STEP 8

Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

And as always have a chilled day from the Viking

Comments

Post a Comment