Home-style lamb curry
- Sara Buenfeld
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr and 50 mins
A star rating of 3.9 out of 5.119 ratingsRate
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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
Dairy-free
Egg-free
Gluten-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
thumb-sized piece ginger
½ cut into matchsticks, the rest left whole
-
2 onions
quartered
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4 garlic cloves
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2 tbsp rapeseed oil
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1 cinnamon stick
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1 tbsp ground coriander
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1 tsp ground cumin
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1 tsp ground turmeric
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½ tsp fennel seeds
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750g leg of lamb
diced
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400g can chopped tomatoes
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1 red chilli
or green chilli, deseeded and sliced
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small bunch coriander
stalks finely chopped, leaves roughly chopped
-
basmati rice
and mango chutney or raita, to serve
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Nutrition: per serving
-
kcal470
-
fat29g
-
saturates10g
-
carbs11g
-
sugars8g
low
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fibre3g
-
protein39g
-
salt0.3g
low
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Method
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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.
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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.
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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.
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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.
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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.
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step 8
Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.
Recipe from Good Food magazine, April 2016
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A star rating of 3.9 out of 5.119 ratings
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