The BBC Good Food logo
Home-style lamb curry in a saucepan

Home-style lamb curry

By
A star rating of 4 out of 5.95 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal470
fat29g
saturates10g
carbs11g
sugars8g
fibre3g
protein39g
salt0.3g
Advertisement

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.

Goes well with

Recipe from Good Food magazine, April 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.95 ratings
Advertisement
Advertisement
Advertisement

Sponsored content