HOME STYLE LAMB CURRY
Can be cooked on the hob, in the oven Gas 3, Electric 160 C/Fan 140 C about 2 hours or
Slow cooker for approx. 4 hours
Servings: 4 people
Equipment
- chopping board & sharp knife
- deep sauté pan with lid
- wooden spoon/spatula
- blender/food processor
- jug
Ingredients
- Thumb size piece of ginger
- 2 onions
- 4 cloves garlic
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp fennel seeds
- 750 g lamb diced
- 400 g tin chopped tomatoes
- 2 tbsp oil
- 1 red or green chilli
- Small bunch coriander leaves
Instructions
- Peel and cut onion into quarters
- Peel and finely slice ginger
- Peel garlic
- Place above in food processor with 250 ml water. Blitz until smooth
- Tip into pan and simmer for 15 mins
- Remove the lid and continue to cook until all liquid has been absorbed
- Add oil, mix
- Stir in spices and lamb.
- Stir fry until the lamb changes colour
- Add tomatoes, add 1 tin of water.
- Deseed and chop chilli
- Add to pan
- Season, cover and cook until meat is tender (check liquid, stir regularly)
- Finely chop the coriander stalks
- Add to lamb and cook for 15 mins
- Serve with basmati rice and sprinkle over coriander