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Homemade Lamb Curry


We have posted this recipe as part of 'tomato week' which is a tenuous link as the curry has tomatoes in the recipe!

This is an easy curry to make with few steps. The fat in the diced lamb renders down keeping the meat juicy and really adds a lamby-meaty flavour to the whole dish. We love adding vegetables to our curries adding not only a varied texture but added goodness and the veg help to bulk out your curry to feed the whole family.


We ate the whole thing and forgot to take a photo of the finished dish - we're sure that you will love it too!


You can buy your lamb HERE.

Our recipe serves 4, to serve 2 just half the ingredients.







Ingredients:

  • Thumb-sized piece ginger, ½ chopped, the rest left whole

  • 2 onions, quartered

  • 4 garlic cloves peeled

  • 2 tbsp ghee or oil

  • 1 tsp cinnamon

  • 1 tbsp ground coriander

  • 2 tsp ground cumin

  • 2 tsp ground turmeric

  • 1 tsp fennel seeds

  • 500- 700g diced lamb

  • Your choice of veg - we used Peppers sliced, swede diced and a chopped potato.

  • 1 tin chopped tomatoes

  • 1 red or green chilli, deseeded and sliced

  • Rice and breads to serve


Method:

  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.

  2. Heat a pan (big enough to take the whole curry) and place the puree into it - cover with a lid and simmer for 15 minutes. Remove lid, stir and cook for a final 5 minutes to cook off all the liquid.

  3. Add your oil or ghee to the pan and the chopped portion of ginger - turn up the heat and fry for 2-3 minutes.

  4. Stir in your spices, stirring to cook them through for 2-3 minutes.

  5. add in your lamb, stirring really well to ensure the meat is thoroughly coated with the spice mix.

  6. Add the vegetables and the can of chopped tomatoes with a can of water and your chilli, season well, cover and leave to simmer for 1 hr. We simmered ours for 3 hours and then left it on the stove and re-heated it later for dinner. Curry often develops and the flavours mature so it is ideal to cook a bigger batch and to plan for leftovers later in the week!

  7. Serve with rice and breads.


Left: Ensure lamb is coated in the spice mix Right: Add vegetables, tomatoes and chilli



























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