Lamb curry - a delightful meal and now the weather is a little cooler, something we can think about cooking now and through to autumn. The spices list is long, but it is worth making this curry from scratch for the delicious flavours. We have sourced this recipe from the lovely people over at #LoveLamb Week - it is beautiful and we are excited to share it with you!
Buy your diced lamb HERE.
If you can't be bothered or don't have the time for cooking curry from scratch, we highly recommend our jar sauces (no fillers or rubbish ingredients) for a curry night with the family, we have a choice of sauces HERE.
1 teaspoon ground turmeric
4 teaspoons oil
1 red onion, peeled and finely chopped
1/2 cinnamon stick
1 whole star anise
2 cardamom pods, bruised
1/2 tablespoon whole fennel seeds
3 whole cloves
Small handful fresh or dried curry leaves
1/2 tablespoon prepared ginger-garlic paste
1 tomato, seeded and diced
1 teaspoons garam masala
1 teaspoons curry powder
1 teaspoons ground paprika
Handful freshly chopped coriander
In a large bowl add the lamb or mutton and ½ teaspoon ground turmeric. Season well with salt and pepper.
Heat 2 teaspoons of the oil in a large non-stick or griddle pan over moderate heat and add the onions. Cook for 5-10 minutes until soft. Add the cinnamon, star anise, cardamom, fennel and cloves. Stir gently and cook for a few seconds.
Add the curry leaves and cook for 3-4 minutes. Add the garlic and ginger paste. Continue to cook for about 10 minutes, stirring occasionally.
Add the tomato, lamb or mutton and cook for 5-10 minutes, coating the meat in the spice mix. Add 200ml water, reduce the heat, cover and cook for 3-3½ hours for lamb or 3½-4½ hours for mutton. Alternatively, transfer to a slow cooker and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
Heat the remaining oil in a separate non-stick frying pan and add garam masala, curry powder, paprika and the remaining ground turmeric and heat for 1 minute or until the aromatic. Stir the spices into the lamb or mutton mix. Cover and continue to cook for a further 10 minutes in the pan or slow cooker.
Garnish with the fresh coriander and serve with rice and naan bread.
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